October 4, 2012 8:00 AM
Coffee Flan with Tequila Whipped Cream
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: coffee , dessert , EP208 , flan , mexico , Patricia Jinich
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Flan de café con crema batida al tequila
Makes about 10 individual flans

For the Flan:
1 cup sugar
1 14oz can sweetened condensed milk
1 12oz can evaporated milk
1 cup whole milk
6 large eggs
1 teaspoon pure vanilla extract
1 tablespoon Mexican instant coffee, dissolved in 1 tablespoon 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 upto 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.

Celia | November 19, 2012 10:32 PM

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

Duane | November 24, 2012 1:18 PM

Thank you, Duane!

Pati Jinich replied to comment from Duane | November 26, 2012 5:34 PM

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

Pati Jinich replied to comment from Celia | November 29, 2012 2:08 PM

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

Karen Soester | December 19, 2012 10:12 AM