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At recipe author Lola Dweck's home, Día de los Muertos - a Mexican holiday celebrating deceased loved ones - calls for a delicious and nostalgic sweet treat. Inspired by her father's favorite dessert, this one is an excellent choice for any occasion:
My father loved flan, but as a child I only remember my mother making it from a box. This Day of the Dead I’m honoring my father’s memory with his favorite dessert, which also happens to be one of my specialties. This homemade flan is flavored with coffee, another one of my father’s faves, and is made in small ramekins, perfect for individual servings.
Flavored with instant espresso, this homemade coffee flan has a light cheesecake-like texture that is both creamy and firm, without the “eggy” flavor that can turn people off. It has subtle coffee notes and the sweet caramel sauce brings all of the flavors together without being overly rich. I love topping my flan with a dollop of whipped cream, tart berries, and coarse turbinado sugar or a homemade crunchy caramel garnish made from the leftover flan caramel.
To make the crunchy caramel garnish: have a lined baking sheet ready as you prepare the caramel. Working quickly and while the caramel is still hot, drizzle any leftover sauce onto your lined baking sheet. Let rest until the caramel is hard and breaks easily into smaller pieces.
This recipe uses 4-ounce ramekins to create 14 single-serve flan desserts. To make a larger flan that can be sliced and served as a stunning centerpiece: prepare the recipe above as written, using an 8-inch pan in place of the ramekins and baking for 45-60 minutes or until the center of flan is slightly set.
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