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Tu Vez Latino Culinary Academy: Coffee Flan

Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

Latinos love coffee. We were never colonized by the British, so we don’t have their weird infatuation with tea. What’s the appeal of tea anyway? It’s like a bag of dirt and twigs in hot water. Give us a nice cup of Colombian coffee or a Cuban espresso. Something that is full flavored and punches you in the face with caffeine. A favorite dessert to go along with a cafecito, is flan. This sweet custard treat plays nicely with coffee’s bitterness. But what if you could combine the two and make a super end of meal treat? I found this recipe for a coffee flan and it is like a party in your mouth. Not a lame kid’s party either, but a ruckus frat kegger.

Coffee Flan

5 Large eggs, from big fat chickens

1 Can condensed milk

1 Can evaporated milk

1 Tsp powdered espresso

1 Tbsp of vanilla

1 Tbsp of coffee liqueur, like Kahlua

1 Cup of sugar

2 Tsp of water

Pre-heat the oven to 350 degrees. In a pan, combine the sugar and water and cook it on medium high heat until it caramelizes. That means turn light brown, not burn. Take it off the heat and pour the caramel into the bottom of a cake pan or baking dish. Evenly distribute it in the pan or else your flan will suck. Blend or mix everything else for a while until it is a nice gooey evenly mixed glop. Pour the mix into the cake pan and bake it for an hour or so until it jiggles like that flap under your aunt’s arms. Stick in the fridge overnight to cool. The next day, take a knife and gently separate the sides of the flan from the edges of the cake pan. Put a plate underneath it and carefully flip it over. The flan should come out intact and perfect. If not, don’t worry about it and eat it anyway.


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