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Pati's Mexican Table : TV Recipes

Pati Jinich

Flan de café con crema batida al tequila
Makes about 10 individual flans

For the Flan:
1 cup sugar
1 14oz can La Lechera sweetened condensed milk
1 12oz can evaporated milk
1 cup whole milk
6 large eggs
1 teaspoon pure vanilla extract
2 tablespoons Mexican instant coffee, dissolved in 2 tablespoons boiling water

For the Whipped Cream:
1 1/2 cups cold heavy cream
1 tablespoon confectioners’ sugar
1/2 teaspoon pure vanilla extract
2 tablespoons white or silver tequila

To Prepare the Flan:
In a heavy medium saucepan, cook the sugar over medium heat, stirring frequently, until melted and golden brown, 6 to 8 minutes. Quickly pour the caramelized sugar syrup into individual molds. Set aside. Preheat the oven to 350 degrees.

Place all three milks, the eggs, vanilla and coffee in a blender. Mix until completely blended and smooth. Pour into the caramel-lined molds or ramekins. Set the molds into a larger baking dish or pan. Carefully pour boiling water (it is very important that the water already be very hot) into the larger holding pan up to at least half the height of the molds. Place on the middle rack of the oven.

Bake, uncovered, about 40 minutes, or until the center comes out moist but clean. Remove the individual molds from the water bath and let them cool completely. Refrigerate the molds, covered with plastic.

To serve, run a thin knife around the edge of the pan between the custard and the pan. Invert the flans onto plates to unmold them. Carefully lift up the molds to allow the syrup to run over the flan.

To Prepare the Whipped Cream:
Whip the cold cream in the bowl of an electric mixer. When it starts to hold peaks, add the confectioners’ sugar, vanilla, and tequila. Continue to whip until it forms stiff peaks. Serve flan with a generous dollop of whipped cream; serve cold.


Pati, love your show and your recipes. tonight i watched you make the flan and i really want to try it but in a large pan instead of ramekins. what size would i need and what type of pan: aluminum, earthenware or what??
appreciate your response.

Hola Celia, You can use a standard size (10-inch) tube or bundt pan. Thank you so much for watching the show!

Love your show and can not wait to try many of the items that you cook they look soooo good thanks

Thank you, Duane!

Pati—-My niece and I plan to use a bundt pan to make the flan. Please advise on any difference in the baking etc. directions for the different pan: baking temp/time,as well as cooling and serving requirements. Thanks you

Gracias Patti,

Que sabroso, Que facil

Qué bueno que te gustó!

I stumbled across your show today. I haven’t cooked Mexican food for such a long time but between watching your show(that brought back so many childhood memories) and visiting my 83 year old neighbor (she is always in her kitchen)I am inspired to jump in and cook again. I used to love it so much but I am a perfectionist and always wanted to keep the recipe exact as the writer wrote it. My neighbor has taught me to experiment and make it my own. I look forward to watching more episodes and your cookbook. Muchisimas Gracias Pati.

Aww, Lorraine, I’m so happy the show brings back memories for you, and I hope you will jump back in the kitchen! Your neighbor sounds like a lovely woman. Please let me know what recipes you end up trying, if any! Thank you for writing!!

You are a breath of fresh air…LOVE your show….
Love your personality…and your great kitchen!!!!

You are wonderful…
I always look forward to Create, and your program on saturday morning…
Gracias ……!!!!!

Thank so much for your lovely comments — and for watching, of course!!

That flan looks excellent…love your show, and your personality really adds to the happy and loving what you do..IT SHOWS!!!

Thank you, Ray!! That’s so nice to hear.

I’m just wondering, if I use a bundt pan, how long do I bake it and what temperature should the oven be? Thanks.

Same temperature! GIve it about 10 more minutes, that’s it.

Dear Pati,
My husband and I enjoy watching your show. We love your down to earth style and enjoy trying your recipes. This flan looks like a great idea (I’ve never tried using the three different kinds of milk) but on the show, at the end, you scattered some kind of bean or something on the flan (after you put the mint leaf on). It sounded like cocoa something, but we couldn’t make out what you said and it’s not included in this recipe. Could you tell us what that was? In advance, thank you for your help, and happy cooking to you!

Hola Cindy,
Those were coffee beans just to decorate.. hope you enjoy the recipe!

there are chocolate-covered coffee beans you can eat! .. i bet starbuck sells them

Hola Pati!!

Felicidades por el programa,disfruto mucho me gusta como explicas la receta

con palabras sencillas y claras asi todos podemos entender facil.

Gracias por tu dedicacion y buen gusto,Dios te bendiga.

Gracias, Clarita!

Lo acabo de terminar de hacer , delicioso súper concilio de preparar , yo siempre pensé k preparar flan era complicado .

Me da gusto escuchar eso!

hi pati!

by 10″ tube pan, do you mean the one i’ve used to make chiffon or angel food cakes? since the bain water should come halfway up, will i have to put the tube pan in something deep like a dutch oven?

do you see any problem with my subbng instant espresso powder and Kahlua or brandy? .. so i don’t have to buy mexican instant coffee for 1 tbsp and tequila for 2 tbsp.

lastly, i’m a purist and prefer my flans sans whipping cream (i know 😉 .. so i’d like to add the liquor to custard – how much should i put in?

thank you!!

Yes, exactly for the tube pan Malu. And you don’t need a Dutch oven for the water bath, but just a baking dish that will hold the pan. It can come up to anywhere from 1/4 to 1/2 its height, no worries. I don’t see any problem with using instant espresso or Kahlua Brandy, sounds delicious!

thank you, pati!

Pati love your show I tell EVERYONE about it! I just made this flan but despite being in the oven for 50 mins it came out firm but a little grainy or lumpy. I unfortunately had to substitute heavy cream in place of the 1 cup regular milk and had to whisk instead of blend together the ingredients, my blender lid is missing. I’m wondering if these changes are why it came out firm but slightly lumpy. Also should I have strained the custard? Otherwise it all looks good and smells even better.

Hi Patti, love your show and you! I want to try everything you make it all looks so good. What size are the individual flan molds? like one cup or two cup size? I don’t see anything called flan molds where I live and would like to make them individual like you did. Or, can you tell me whether yours have a brand name on them and maybe I could order some on line? Thank you

Yes! They are just standard ramekin size, which is 6oz or 3/4 cup. You can of course use bigger or smaller ramekins or molds, if they are smaller they will take a few less minuets in the oven, if they are bigger a few more.

If using different pans , like cake pan, do you have to oil pansl?

Hi Jeanie, no, you don’t.

Hi Patti! I watched your show today and I was so happy I caught it. I’ve always wondered how to make Flan! I’ve also never made caramel before so it was a good learning experience. I was wondering what brand of pan you were using to make your caramel. It just looked like such a perfect non-stick pan. Thanks for your great show!!

One I use the most for caramel is an old, old, All Clad…

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