Colombian Coffee Flan with Chocolate Ganache

A creamy and decadent flan infused with the rich aroma of Colombian coffee, topped with a smooth chocolate ganache.

Prep Time

20 minutes

Total Time

65 minutes

Calories

530 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.53/serving

Season:

🌍 Year-round

Meal Type:

Lunch•Dinner

Cuisine:

British

Mood:

Comfort Food

Ingredients

Servings

1cupGranulated Sugar(For the caramel)

£0.30

0.3cupWater(For the caramel)

1cupStrong Brewed Colombian Coffee(Freshly brewed and strong)

£0.40

1.5cupsHeavy Cream

£2.00

0.5cupWhole Milk

£0.25

4largeEggs

£1.50

2largeEgg Yolks

£0.75

1teaspoonVanilla Extract

£0.20

4ozDark Chocolate(Good quality, chopped)

£1.75

0.5cupHeavy Cream(For the ganache)

£2.00

Total Cost

£9.15

£1.53 per serving

Instructions

1.
Preheat oven to 350°F (175°C).
2.
Make the caramel: In a saucepan over medium heat, combine sugar and water. Cook, swirling occasionally (do not stir), until the sugar dissolves and turns into a deep amber caramel. Immediately pour evenly into the bottom of each ramekin or the flan mold.
3.
Make the flan: In a saucepan, heat the coffee, heavy cream, and milk until just simmering. Remove from heat.
4.
In a mixing bowl, whisk together the eggs, egg yolks, and vanilla extract.
5.
Slowly drizzle the hot coffee mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
6.
Pour the flan mixture into the caramel-lined ramekins or mold.
7.
Place the ramekins or mold in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins/mold (water bath).
8.
Bake for 40-45 minutes, or until the flan is set around the edges but still slightly jiggly in the center. If using a large mold it may take longer.
9.
Remove from the oven and let cool completely in the water bath. Then, refrigerate for at least 4 hours, or preferably overnight.
10.
Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup of heavy cream until just simmering. Pour the hot cream over the chocolate and let it sit for 1 minute. Then, whisk until smooth and glossy.
11.
To unmold the flan, run a thin knife around the edges of the ramekins. Invert each flan onto a serving plate, allowing the caramel to drizzle over the top. Alternatively, for a single mold, carefully invert onto a serving platter.
12.
Drizzle with chocolate ganache and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (160g)

530 kcal / 2217 kJ

Carbs

43g

17% of RDA

Fat

40g

57% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

38 g

42% of RDA

Sodium

40 mg

2% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Do not stir the sugar and water mixture while making the caramel, as this can cause crystallization. Swirl the pan instead.

Be sure to add the hot coffee mixture slowly to the egg mixture while whisking constantly to prevent the eggs from scrambling.

The water bath helps to cook the flan gently and evenly, preventing it from cracking.

Make sure the flan is completely cooled before unmolding to prevent it from breaking.

For a stronger coffee flavor, add a tablespoon of instant espresso powder to the coffee mixture.

Cooking Equipment

Oven

Stove

Mixing Bowls

Saucepan

6 Ramekins or Flan Mold

Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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