8 (1/2 cup) servings
- 1 cup Granulated Sugar
- 1/2 cup water
- 2 teaspoons instant espresso coffee powder
- 1 cup heavy whipping cream, divided
- 1/2 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 1 1/2 cups evaporated milk
- 4 egg yolks
- pan spray oil (optional)
Preheat oven to 350°F.
Add sugar and water to a saucepan. Heat over medium heat to dissolve sugar. Heat, swirling pan slightly, just until sugar begins to change color, about 5 minutes. Quickly and carefully spoon about 1 1/2 tablespoons caramelized syrup into each of 8 ramekins, tilting to coat the bottom of each dish before the syrup sets.
Dissolve espresso powder in 1 to 2 tablespoons heavy cream; set aside.
Mix brown sugar and granulated sugar in a bowl, stirring until well blended; set aside.
Whisk remaining heavy cream, evaporated milk, egg yolks and espresso/cream mixture until well blended. Add sugar mixture; blend well.
If desired, spray sides of ramekins with oil to make the flan easier to release after baking. Portion 1/2 cup flan mixture into each prepared ramekin and set in roasting pan. Carefully add 1-inch hot water to the pan. Cover ramekins tightly with aluminum foil.
Set pan in oven and bake approximately 40 minutes or until a knife inserted comes out clean, but not dry.
Remove ramekins and water from pan. Place ramekins back in pan, cover with foil. Cool in refrigerator for 4 hours.
To serve, run a knife around rim of each ramekin and turn flan over onto a plate with enough of a rim to contain the caramel.