Yesterday I made Kahlua Flan for dessert. Flan is a custard based dessert which originated in Spain and is very popular in Spain and Latin American countries.
This recipe comes from Emeril Lagasse and can be found on the FoodNetwork website.
3/4 cup sugar
4 large eggs
1 can evaporated milk
1 can sweet condensed milk
2 tablespoons Kahlua (or other coffee liqueur)
Heat the sugar in a small sauce pan over medium high heat, when it start to melt lower the heat and let it caramelize until it's golden brown, swirl the pan, don't stir it. And be careful, this mixture is very hot!
Pour in a flan mold, swirl it to cover the bottom and let it cool. I don't have a flan mold so I used a 20cm cake tin.
Preheat the over to 350 F.
Whisk the eggs together, add the cans of evaporated and sweet condensed milk and the Kahlua. Whisk well to blend. We only have Kahlua Especial, which is higher in alcohol percentage) at the moment, but that didn't really matter for this recipe.
Put the mixture in the flan mold and put the mold in a larger roasting tray, add hot water to come halfway up the sides of the flan mold. Place this in the oven and bake until the flan is set but still jiggles a bit in the center when you shake it. This takes about 50-60 minutes.
Take the flan out of the roasting dish and let it cool down on a wire rack. Refrigerate for at least 2 hours in the fridge.
Before you serve it, take a thin knife and run it along the rim of the mold, place a plate on top and turn it over. Lift the mold.
Emeril uses chocolate on top, but I think it's just fine the way it is!