If you still don't know how to surprise your family and friends, here is a delicious recipe that will leave your guests asking for more.
5 large eggs
1 can condensed milk
1 can evaporated milk
1 tsp powdered expresso coffee
1 tbsp vanilla
1 tbsp coffee liquor
For the caramel:
1 cups sugar
2 tsp water
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Heat the oven to 350ºF
Place the sugar and water in a heavy bottom pan and, stir lightly and place at medium-high heat until it caramelizes into a rich, amber color.
Remove from the heat. Pour the liquid caramel into a 9 inch cake pan. Set aside.
In a blender or electric mixer, combine the eggs, evaporated and condensed milk, coffee, vanilla and liquor and blend well for at least two minutes, until you have a smooth, homogeneous mass.
Pass through a sieve.
Pour the mix into the cake pan. Place in a deep-sided pan and pour hot water to reach less than halfway up the sides of the cake pan.
Bake for at least an hour or until the flan jiggles slightly when shaken and a paring knife comes out clean when inserted in the center.
Remove the pan from the water and set aside to cool. Once at room temperature, refrigerate the flan until well chilled to allow to set. Overnight is best
To serve, unmold the flan by running a small paring knife along the inside of the pan. Cover the pan with a dish and invert.
Denisse Oller is a journalist, chef and community leader and a household name for million of Latinos in the U.S. Currently, Denisse is a Food and Nutrition Expert for AARP’s on-line Spanish language food channel, she is working on her first cookbook, and teaches recreational classes at The Institute of Culinary Education in New York. Over the past 20 years, Denisse Oller received widespread recognition as a news anchor/reporter at Telemundo and Univision. Outside of the kitchen, Denisse Oller is the Executive Director for The Joseph A. Unanue Institute for Latin Studies at Seton Hall University.