Coffee Flan

We're mid-week already! How was your Thanksgiving?

We had a nice long weekend with family and friends. My brother came home from university on the Friday. We went to watch Looper on Sunday afternoon together. That movie was not what we expected! What do you think? Have you seen it? Our mother attempted to bake a turkey. We had salad with chutney sauce - my mom didn't realize it wasn't a salad dressing! The potato wedges she made were delicious though. And thank goodness for the garlic bread. Regardless, I love having dinner with my family and wouldn't trade our meal for anything else!

Saturday, we went out for dinner with Howard's family. Met up with friends for some bubble tea and philosophical conversations. Then we took it easy on Monday. And we ate flan.

I wanted to make my dad a coffee-flavoured flan after he told me how much he enjoyed the first one I made. So here was some guesswork, it isn't perfect yet (mainly the appearance), but the flavours are there!

Coffee Flan
(Makes about 6)

1 3/4 cups of heavy whipping cream
1 cup of whole milk
1/4 teaspoon of salt
1 1/2 tablespoons of ground coffee beans
1 cup + 7 tablespoons of sugar
1/3 cup of water
3 large eggs
2 large egg yolks

1. Position a rack in the center of the oven and preheat to 375°F. Have six ramekins (or cocottes) ready, make sure they fit in a large metal or glass baking pan (about 13x9x2 inches).
2. Combine the cream, milk, and salt in a heavy medium saucepan. If you have coffee beans, grind them!  You can use store-bought ones or instant coffee powder (we're guessing). Bring to a simmer over medium heat. Remove and let it steep while you make the caramel.
3. In another heavy medium saucepan, combine 1 cup of sugar and 1/3 cup of water. Increase heat to high and let it boil - do not stir!
4. Keep watch as the caramel will go from light to amber to dark to burnt! In about 10 minutes, it should be a nice amber. Remove from heat and immediately pour into the six ramekins. Tilt to coat the bottom entirely. Place ramekins back in baking pan.
5. Whisk eggs, yolks, and the remaining 7 tablespoons of sugar in a medium bowl. Gradually whisk in the cream mixture, try to avoid creating foam.
6. Pour the custard through a small sieve. Do it again! We did it twice, but as you can see, a lot of the coffee specks can still be seen. Pour the custard into the ramekins equally.
7. Carry the baking pan with the ramekins to the oven. Pour warm or hot water into the baking pan so that they reach halfway up the sides of the ramekins.
8. Bake flans until the center is gently set, about 40 minutes. Carefully take the baking pan out. Remove the water and let the ramekins cool.
9. Cover and refrigerate for at least two hours, but overnight is best.
10. To serve, run a sharp knife around the sides of the flan. Place the ramekin in hot water for a few seconds to loosen and melt the caramel at the bottom. This will help the flan slide out smoothly.

Look at the different coloured layers. Most of the coffee that our sieve didn't catch went to the bottom. Then there's the two lighter layers! Interesting. Despite all the coffee beans specks, the flan was still smooth, so you don't really feel a gritty texture.

Last bite!