Oh yes, this time I’ve really struck gold. Or caramel, whatever. But seriously, this flan recipe is probably the best I’ve had so far, and I love flan.
Hey, did you know that flan originally got its start with the ancient Romans? This dish was usually prepared with savory ingredients instead of a dessert as you’ll see it today. For example, eel flan was a popular option.
(Hmm… recipe ideas…. just kidding).
This dish was brought over to Spain during the Roman rule of Europe, but the caramel sauce wasn’t added until it reached France. Not to be confused with creme brulee, which has a hard caramel shell on top. In the 1400’s, flan was even seen as a health food, thought to aid many different ailments.
In the US, flan may also be called creme caramel, and can be found using different types of milk or even cream cheese.
As a perfect ending to your traditional Cinco de Mayo feast, I give you my Caramel and Kahlua Flan recipe. This rich, creamy dessert gives you the flan you love combined with the coffee flavor of Kahlua.
We hope you love this twist on a traditional flan recipe as much as we do!
- 3 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 can condensed milk sweetened (14oz can)
- 1 can evaporated milk (13oz can)
- 1 tsp vanilla extract
- 1/4 cup Kahlua
- 1/4 cup white sugar
- 1 3/4 cup light brown sugar
- 1/4 cup water
- Preheat oven to 350°F.
- In a heavy sauce pan add white sugar, light brown sugar and water. Stir ingredients together and place over low-medium heat.
- Continuously stir sugar as it heats up. It should turn into a golden-brown sauce. Once it reaches a syrup-like consistency, about 5-10 minutes, quickly pour caramel sauce into 9-inch pie pan. Swirl around pan so it coats the bottom of the pan and just up the sides. Sugar will harden fast. Set aside.
- Add eggs and egg yolk to a small dish and beat together until just mixed. Do not over-beat.
- In a large mixing bowl, stir together condensed milk, evaporated milk and vanilla extract. Add eggs and Kahlua and stir all ingredients together until well combined.
- Pour custard over strainer into another mixing bowl. This is to remove any clumps that may have formed in the custard and will help make the flan more smooth and creamy.
- Add custard to pie pan, pouring on top of the caramel sauce. Place whole pie pan into a bigger baking dish (a glass lasagna pan works well for this, but any bigger pan you can fill with water will do). Fill bigger pan with 1-2 inches of water, or about half way up the side of the pie pan.
- Place flan in oven and cook for about 60 minutes, or until sides of flan look firm and center looks like it moves slightly when the pan is moved.
- Remove from oven and let cool. Once cooled, place in refrigerator for at least 2 hours before serving. Can also be left in refrigerator overnight for the next day.
- When ready to serve, use a knife to go around the sides of the flan, loosening it from the dish. Place a plate over the flan. Flip entire dish over quickly, the custard should release from the 9-inch pan and will now be on the plate. Pour leftover caramel sauce in top of flan.
- Serve by itself or with strawberries, whipped cream or chocolate.