Coffee Caramel Flan

Name: Coffee Caramel Flan
Prep time: 20 min
Cook time: 1 h
Total time: 8 h
Yield: 8
Cuisine: Hispanic/Mexican
Ingredients: 3/4 cup sugar; 1/2 tsp. ground cinnamon; 4 large eggs; 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk; 1/2 pt. heavy cream; 1/2 tsp. vanilla extract; 1/8 tsp. salt; 1 1/2 cups strong brewed Folgers Classic Roast® Coffee; 2 tbsps. powdered sugar; Additional ground cinnamon

Prep Time 20 min

Cook Time 1 Hr

Servings 8

Difficulty Moderate

Ingredients

3/4 cup sugar
1/2 tsp. ground cinnamon
4 large eggs
1 (14 oz.) can Eagle Brand^® Sweetened Condensed Milk
1/2 pt. heavy cream
1/2 tsp. vanilla extract
1/8 tsp. salt
1 1/2 cups strong brewed Folgers Classic Roast^® Coffee
2 tbsps. powdered sugar
Additional ground cinnamon

Directions

Step 1
COOK sugar in heavy saucepan over medium heat, stirring constantly, until completely melted and caramel-colored. Carefully pour into an 8-inch round baking pan, tilting to completely coat bottom. Sprinkle evenly with 1/4 teaspoon cinnamon.
Step 2
HEAT oven to 350°F. Whisk eggs in large bowl. Beat in sweetened condensed milk, 1/4 cup cream, vanilla extract and salt. Whisk in coffee until well blended. Set prepared baking pan in larger shallow pan (such as a 13x9-inch baking pan). Pour flan mixture into prepared pan. Fill larger pan with 1 inch hot water. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Carefully remove baking pan from hot water; cool on wire rack 1 hour. Cover and chill several hours or overnight.
Step 3
COMBINE remaining cream, powdered sugar and remaining 1/4 teaspoon cinnamon in medium mixing bowl. Beat with an electric mixer on low until cream begins to thicken. Beat on high until stiff peaks form.
Step 4
RUN knife around edge of pan to loosen flan. Invert onto serving plate with rim. Cut into wedges. Dollop each serving with whipped cream. Sprinkle with cinnamon.

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