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Kahlua Flan

    3/4 cup sugar
    4 large eggs
    1 (14-ounce) can sweetened condensed milk
    1 (12-ounce) can evaporated milk
    2 tablespoons coffee-flavored liqueur (recommended: Kahlua)
    Mexican chocolate shavings and cocoa powder, garnish

  Preheat the oven to 350F. In a small saucepan, cook the sugar over
 medium heat until it starts to melt. Lower the heat and cook until
 caramelized to a golden brown. (Do not stir or touch the sugar, but
 swirl the pan to melt evenly.)

  Pour into a metal flan mold or 9-inch cake pan. Turn the dish and
 swirl to evenly coat the bottom. Let caramel cool and harden.

  Place the dish in a larger roasting pan and add hot water to come
 halfway up the sides of the baking dish. In a large bowl, whisk the
 eggs. Add the condensed and evaporated milks and Kahlua and whisk
 well to blend. Pour into the prepared pan. Bake until set and just
 firm in the center but still jiggles slightly, 50 minutes to 1 hour.
 Let cool on a wire rack. Refrigerate until well chilled, at least
 2 hours.

  To serve, run a thin sharp knife around the rim of the flan. Place
 a platter or large plate on top of the flan and gently flip over so
 the plate is on the bottom. Lift away the mold. Garnish with powdered
 cocoa and top with Mexican chocolate shavings. Cut into wedges and
 serve immediately.