Coffee Leche Flan

/ By Carmela| Daily Journal, Delicious Recipes, Kitchen Journal, Sweet Cravings

I had cake orders the other week and I use the egg whites for the icing so I was left with a lot of egg yolks. I decided to make a leche flan so that they didn’t go to waste. 

I have a tendency to make more than a cup of coffee and end up with some leftover. I sometimes leave it in the refrigerator to have iced coffee the next day but decided this time to use it to flavor the leche flan. I have to say it’s really delicious and you get a sugary caffeine kick for dessert. 🙂

I’ve previously posted an Orange Caramel Leche Flan on the Fat Kid Inside. (the site is currently under renovation, will post the link here when it’s back up).


’til next time!


Coffee Leche Flan

I don’t have a grinder so I use our mortar and pestle to grind my coffee beans and I get an arm workout at the same time haha. 

Coffee Leche Flan

Look at how pretty the dark brown contrasts with the white marble.

Coffee Leche Flan

The top of the leche flan has a lot of air bubbles because I used a whisk to mix the eggs and the milk. It’s ok it’ll be in the bottom when I serve it.

Coffee Leche Flan

Caffeine Fix for my afternoon baking. I used coffee that I brought back from Nude Espresso from London. It was a light roast that smelled like toffee perfect with the caramel flavor of leche flan.

Coffee Leche Flan

I think my serving dish was a bit too big but I just love the little blue flowers. If you want more caramel just double the recipe.

Coffee Leche Flan

Can you see the vanilla bean in my leche flan? I used vanilla sugar for this dessert. 

Coffee Leche Flan

I couldn’t help but sneak a bite while taking the photos! 

I used a torch as seen in the video below to melt the caramel. You can always heat up the bottom of your llanera on your stove top and then invert it.


Coffee Leche Flan

  1. 3/4 C White Sugar
  2. 1/2 C Powdered Milk
  3. 5 Egg Yolks
  4. 1/2 C Brewed Coffee
  5. 1/4 C and 3 Tbsps Water
Caramel Topping
  1. In a large llanera on top of the stove on medium low heat, place 1/4 cup of sugar and 3 tbsps of water. Stir the water and sugar just until it’s well combined.
  2. Let the caramel cook on its own, it is ready once the caramel turns a nice dark amber color.
  1. In a sauce pan, place your remaining sugar, powdered milk with the water and coffee. Bring the mixture to a boil and take it off the stove once the sugar and milk has dissolved.
  2. Whisk the egg yolks until well mixed. Do not overbeat them.
  3. Once your sugar-milk mixture have cooled, mix them with the egg yolks.
  4. Place 1/3 of your sugar-milk mixture into the bowl with the egg yolks (this is to temper the eggs) and mix until combined. (Do not pour hot milk-sugar mixture into the egg yolks because you will end up with a mixture that resembles scrambled eggs.)
  5. Place egg mixture into the remaining sugar-milk bowl. Whisk until well combined.
  6. Pour the custard filling into your prepared llanera. Place on to a steamer and cook for 35 mins until custard is firm to the touch.
Carmela's Journal

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