Cappuccino Flan

Flan de cappuccino is a fantastic addition to your Thanksgiving dessert table, and it can be whipped up in no time. A creamy cappuccino flan made in the blender with a touch of espresso topped with a sweet caramel sauce.

I’m adding a touch of espresso to my Thanksgiving table. Call it an afternoon pick me up in the sweetest form – flan!

Flan is a custard dessert thickened with eggs, milk, or cream. To produce a silky and creamy flan you bake the flan in a water bath to prevent the eggs from curdling.

 My cappuccino flan is a showstopper, pero muy muy easy to make.

The caramel sauce is made on the stovetop then drizzle in a cake pan.  

To make the flan all you need is a blender. I toss all my ingredients into my blender. Blend until smooth then pour over your caramel sauce.

Cappuccino Flan

Flan de cappuccino is a fantastic addition to your Thanksgiving dessert table, and it can be whipped up in no time. A creamy cappuccino flan made in the blender with a touch of espresso topped with a sweet caramel sauce.

Serves 8

For caramel:

1 cup sugar

1/4 cup water

For flan:

1 (14-oz) can sweetened condensed milk

1 cup heavy cream

5 large eggs

4 1/2 teaspoons instant-espresso granules dissolved in 4 teaspoons hot water

1 teaspoon vanilla

1 teaspoon ground cinnamon

1/4 teaspoon salt

Instant-espresso granules, optional

Cinnamon sticks, optional

Preheat oven to 350°F.

To prepare caramel sauce, bring to a boil sugar and water in a saucepan over high heat, stir once to incorporate sugar. Once sugar water mixture boils, reduce heat and allow to cook for five minutes or until syrup turns to a caramel color.

Carefully pour caramel into an 8-inch round cake pan swirling pan to coat with caramel sauce. Place cake pan into a larger roasting pan.

To prepare flan, to a blender add sweetened condensed milk, heavy cream, eggs, espresso, vanilla, cinnamon, and salt.

Blend until smooth. Pour flan mixture into caramel prepared cake pan. Place roasting pan with cake pan into oven, carefully fill pan halfway with warm water to create a water bath for the flan.

Bake for 1 hour, or until toothpick inserted into center comes out clean. Carefully remove roasting pan from oven, remove cake pan from roasting pan and allow to cool for at least 30 minutes.

After 30 minutes, cover with plastic film and place in fridge to chill for at least 3 hours or overnight.

When ready to serve, carefully run a sharp knife around cake pan to loosen flan, place a larger plate over cake pan and flip over to release flan.

Optional: Serve garnished espresso powder and cinnamon sticks.  

Fun recipes also made in collaboration with Imperial Sugar –

Peach Tres Leches Cake, all the peaches!

Pineapple Dulce de Leche Milhojas Cake

Pink Cadillac Margarita

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Cappuccino Flan

Author: Vianney Rodriguez

Ingredients

• 1 cup sugar
• 1/4 cup water
• For flan:
• 1 14-oz can sweetened condensed milk
• 1 cup heavy cream
• 5 large eggs
• 4 1/2 teaspoons instant-espresso granules dissolved in 4 teaspoons hot water
• 1 teaspoon vanilla
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Instant-espresso granules optional
• Cinnamon sticks optional

Instructions

1. Preheat oven to 350°F.
2. To prepare caramel sauce, bring to a boil sugar and water in a saucepan over high heat, stir once to incorporate sugar. Once sugar water mixture boils, reduce heat and allow to cook for five minutes or until syrup turns to a caramel color.
3. Carefully pour caramel into an 8-inch round cake pan swirling pan to coat with caramel sauce. Place cake pan into a larger roasting pan.
4. To prepare flan, to a blender add sweetened condensed milk, heavy cream, eggs, espresso, vanilla, cinnamon, and salt.
5. Blend until smooth. Pour flan mixture into caramel prepared cake pan. Place roasting pan with cake pan into oven, carefully fill pan halfway with warm water to create a water bath for the flan.
6. Bake for 1 hour, or until toothpick inserted into center comes out clean. Carefully remove roasting pan from oven, remove cake pan from roasting pan and allow to cool for at least 30 minutes.
7. After 30 minutes, cover with plastic film and place in fridge to chill for at least 3 hours or overnight.
8. When ready to serve, carefully run a sharp knife around cake pan to loosen flan, place a larger plate over cake pan and flip over to release flan.
9. Optional: Serve garnished espresso powder and cinnamon sticks.

Recipe Notes

Serves 8