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Kahlua Flan


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  • Caramel
  • 3/4 cup granulated sugar
  • 1/4 cup Kahlua Liquer
  • 2 T water
  • Custard
  • 3/4 cup granulated sugar
  • 1 1/3 cups whole milk
  • 1 1/3 cups half and half
  • 1 T coffee, ground, steeped in 2 t boiling water
  • 1/2 cup Kahlua Liquer
  • 4 2 X 1/2-inch strips lime zest, no pith
  • 3 large eggs
  • 5 egg yolks
  • 2 t vanilla extract preferably Mexican vanilla


Servings 10


Step 1

Set 6-ounce custard cups, coffe cups or individual souffle dishes in a baking dish at least 2 inches deep and large enough to give molds 1/2 inch clearance all around.

Bring sugar, Kahlua and water to a boil. Reduce heat to medium and boil without stirring until syrup begins to turn golden, about three to five minutes. Swirl gently until syrup is a deep straw color. Pour a portion of caramel into each mold. Tilt molds to evenly cover bottom with caramel.

For the custard, heat oven to 325 degrees and position an oven rack in the middle. In a large saucepan over medium heat, combine sugar, milk and half and half. Add coffee mixture, Kahluaand lime zest, and stir as mixture comes to a simmer. Remove from the heat.

In a large bowl, whisk eggs and egg yolks. Whisk in warm milk slowly. Stir in the vanilla and strain through a fine-mesh strainer into a bowl. Pour a 4-ounce portion of custard into each mold.

Set the pan holding the filled molds on oven rack. Carefully pour hot water into the baking pan, letting it come 2/3 up the sides of the molds. Slide rack back into the oven and bake util the custards are barely set in the middle (about 25-30 minutes). Turn pan around, then continue to cook until set, about 40-45 minutes. Let the custards cool for about an hour before removing, then refrigerate for 2 hours before serving.

To serve, run a small knife around edge of each flan and turn mold over onto a serving plate. Shake gently until you hear the flan drop onto the plate. Remove mold and scrape out sticky dissolving caramel, letting it pour over flan.


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