Serves: 8
Total Calories: 364
1. Preheat the oven to 200°. Warm a 9-inch round × 2-inch deep cake pan in the oven. In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes. Quickly pour caramelized sugar syrup into the warm cake pan. Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup. Set aside.
2. Raise the oven to 325°. In a saucepan, bring about 2 cups of water to a boil. Meanwhile, place in a blender jar the three milks, the eggs, egg yolk, vanilla, coffee, and brandy. Mix on low speed 1 minute until completely mixed and smooth. (If there is too much liquid, blend in 2 batches to prevent overflowing.)
3. Pour the custard into the caramel-lined pan, set the pan into a larger pan, and place them on the middle rack of the oven. Carefully pour boiling water into the larger holding pan to a depth of 1 inch. Bake uncovered, 30 to 35 minutes, or until custard is set and a thin knife blade inserted in the center comes out clean. Cool completely on a rack, then refrigerate, covered with plastic, about 8 hours or overnight.
4. To serve, run a thin knife around edge of pan between custard and pan. (Press the knife against the pan, not the custard.) Place a deep serving plate with a rim over the pan and invert to unmold the flan. Carefully lift up pan and allow syrup to run over the flan. Cut into wedges to serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Mexican Coffee Flan recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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