Spanish Coffee Flan with Chocolate Sauce

A creamy and decadent coffee-flavored flan, drizzled with a rich chocolate sauce for a delightful and satisfying dessert.

Prep Time

20 minutes

Total Time

65 minutes

Calories

550 kcal

Difficulty

Medium

Equipment

6 items

Cost

£1.63/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

1cupGranulated Sugar(Divided into 1/2 cup for caramel and 1/2 cup for flan)

£0.30

0.3cupWater(For the caramel)

2cupsHeavy Cream

£2.50

1cupWhole Milk

£0.35

2tablespoonsInstant Espresso Powder

£0.40

1teaspoonVanilla Extract

£0.25

4Large Eggs

£1.20

2Egg Yolks

£0.60

4ozBittersweet Chocolate(Chopped)

£1.50

0.5cupHeavy Cream(For the chocolate sauce)

£2.50

1tablespoonUnsalted Butter(For the chocolate sauce)

£0.15

Total Cost

£9.75

£1.63 per serving

Instructions

1.
Preheat oven to 325°F (160°C).
2.
**Make the Caramel:** In a small saucepan, combine 1/2 cup granulated sugar and water over medium heat. Cook, swirling occasionally, until the sugar dissolves and turns into a deep amber caramel. Be careful not to burn it.
3.
Pour the caramel evenly into the bottom of 6 ramekins or a flan mold.
4.
**Make the Flan:** In a medium saucepan, heat heavy cream and milk over medium heat until simmering. Remove from heat and stir in instant espresso powder and vanilla extract. Let steep for 5 minutes.
5.
In a large bowl, whisk together the remaining 1/2 cup granulated sugar, eggs, and egg yolks until light and pale.
6.
Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.
7.
Strain the mixture through a fine-mesh sieve to remove any lumps.
8.
Pour the flan mixture evenly into the caramel-lined ramekins or mold.
9.
Place the ramekins or mold in a large baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins or mold (creating a water bath).
10.
Bake for 40-50 minutes, or until the flan is set but still slightly jiggly in the center. Baking time will vary depending on the size of the ramekins or mold.
11.
Remove the baking dish from the oven and let the ramekins or mold cool in the water bath for 30 minutes.
12.
Remove the ramekins or mold from the water bath and refrigerate for at least 4 hours, or preferably overnight.
13.
**Make the Chocolate Sauce:** In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between), melt the chocolate, heavy cream, and butter until smooth. Stir until well combined.
14.
To serve, run a thin knife around the edges of the flan to loosen it from the ramekins or mold. Invert the flan onto serving plates. Drizzle generously with chocolate sauce.
15.
Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (150g)

550 kcal / 2301 kJ

Carbs

42g

16% of RDA

Fat

41g

59% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

1 g

3% of RDA

Sugar

38 g

42% of RDA

Sodium

55 mg

2% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

Be careful when making the caramel, as it can burn easily.

Straining the flan mixture will ensure a smooth and creamy texture.

The water bath helps to cook the flan gently and evenly.

Refrigerating the flan overnight allows the flavors to meld together.

The chocolate sauce can be made ahead of time and stored in the refrigerator. Reheat gently before serving.

Cooking Equipment

Oven

Stovetop

6 ramekins or a flan mold

Large Baking Dish

Mixing Bowls

Whisk

Wine Pairings

No wine pairing suggestions available for this recipe.

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