Tiramisu Flan

Tiramisu Flan

Yesterday evening at family dinner I was trying to accomplish two things:
1. Make flan for my Uncle {who LOVES flan even though he pronounces it like fan with an l} &
2. Make flan with an Italian flare so it went with the Lasagna my mother was making.
I’m not going to name names, but I did see someone, eh-hem, eat their flan, finish half of two other’s, and then proceed to pour the caramel sauce left on the plate into their mouth.

Ingredients:
3/4 cup granulated sugar
1 Tablespoon heavy cream
2 Tablespoons amaretto
2 teaspoons dark rum
2 {13.5oz} cans coconut milk
1 {14oz} can sweetened condensed milk
5 large eggs
2 Tablespoons coffee liqueur {like Kahlua}
2 Tablespoons ground coffee {in a coffee filter with a twist tie securing the coffee in a bundle}
French Vanilla Cool-Whip {optional}

Directions:
Preheat oven to 350 degrees. Combine the heavy cream, amaretto and rum and set aside. Place coconut milk, sweetened condensed milk, eggs and coffee liqueur in a large mixing bowl. Add the ground coffee bundle and set aside to “steep.”

Heat sugar in small saucepan over medium-low heat. *DO NOT STIR IT…tilt the pan around in swirling motions to melt the sugar until it reaches a caramel color for about ten minutes. Stir in the cream mixture {be careful as it will bubble up rapidly.} *Working very quickly, pour equal portions into the bottom of 8, 8oz ramekins. Swirl around bottom to coat.

Remove the coffee bundle from the custard mixture and pour even portions into ramekins. Place ramekins in a large roasting pan. Fill roasting pan with warm water to about one half up the side of the ramekin.

Bake for 45 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for at least one hour.

To serve, run small spatula around edge of pan. Invert serving plate over pan. Turn over; shake gently to release. Top with Cool whip.

Cooks notes:
*If you stir the sugar while making the caramel, it will not melt right and will crystallize.
*When adding the caramel to the ramekins, keep the saucepan over heat to keep it melted as it hardens very quickly when taken off heat. Add a little to one ramekin at a time and cover the bottom, then repeat with all ramekins.

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