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Wild Cheff’s Espresso Flan

A delicious flan dessert.

Wild Cheff products needed for this recipe:

Ingredients

  • 5 organic eggs
  • 2 organic egg yolks
  • 1 cup of organic sugar
  • 1 tsp. of vanilla extract
  • 1 1/4 cup of heavy cream
  • 1 cup of whole organic milk
  • 1 cup of caramel, recipe follows
  • Pinch of Wild Cheff Vanilla Sea Salt
  • 1 stick of (1/2 cup) organic melted butter
  • 6 tablespoon of hot brewed espresso
  • Wild Cheff Espresso Balsamic

Instructions

  • 1. In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved.
  • 2. Add vanilla, heavy cream, milk, and Wild Cheff Vanilla Sea Salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
  • 3. In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
  • 4. Place about 1 1/2 teaspoons of caramel.
  • 5. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
  • 6. Preheat the oven to 350 degrees F.
  • 7. Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. (The water should be half way up the exterior of the ramekins) The hot water bath will allow the flan cups to cook evenly in the oven.
  • 8. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
  • 9. Bake for approximately 40 minutes.
  • 10. When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.
  • 11. Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve. Drizzle a small amount of Wild Cheff Espresso Balsamic on top.
  • 12. [To make the caramel: 1/2 cup of water; 1 cup of organic sugar. In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow cooling for approximately 2 - 3 minutes.]

Instructions

  • 1. In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved.
  • 2. Add vanilla, heavy cream, milk, and Wild Cheff Vanilla Sea Salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
  • 3. In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
  • 4. Place about 1 1/2 teaspoons of caramel.
  • 5. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
  • 6. Preheat the oven to 350 degrees F.
  • 7. Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. (The water should be half way up the exterior of the ramekins) The hot water bath will allow the flan cups to cook evenly in the oven.
  • 8. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
  • 9. Bake for approximately 40 minutes.
  • 10. When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.
  • 11. Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve. Drizzle a small amount of Wild Cheff Espresso Balsamic on top.
  • 12. [To make the caramel: 1/2 cup of water; 1 cup of organic sugar. In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow cooling for approximately 2 - 3 minutes.]

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