3/4 cup granulated sugar
2 large eggs
2 egg yolks
14 oz can sweetened condensed milk
1 cup milk
1 tsp instant coffee granules
Directions
Source: Southwest Cooks! The Tradition of Native American Cuisines
Place sugar in a small heavy saucepan. Cook over medium heat, stirring
constantly with a wooden spoon, until sugar crystallizes into lumps
(about 15 minutes). Continue cooking, stirring constantly, until
sugar melts and turns a light golden brown (about 15 minutes).
Quickly pour hot caramel mixture into an ungreased 8-inch round
cakepan, tilting to coat bottom evenly. Set aside (mixture will
harden).
Combine eggs and remaining ingredients in a large bowl; beat with a
wire whisk until coffee granules dissolve. Pour egg mixture over
caramelized sugar in cakepan.
Place cakepan in a large shallow baking dish. Pour hot water into
outer baking dish to a depth of 1-inch. Cover with aluminum foil, and
bake at 350 degrees F. for 55 minutes or until a knife inserted near
center of flan comes out clean. Remove pan from water, and let cool.
Cover and chill at least 8 hours.
To serve, loosen edge of custard with a spatula, and invert onto a
serving plate.
From the recipe files of suzy@gannett.infi.net
Servings: 6 servings
Caramelized Coffee Flan Recipe brought to you by Recipe Ideas
Categories: Beverages; Candy; Coffee; Dessert
The History of Recipes
Recipes as an idea can be observed way back into ancient history, in fact as far into history as the Egyptians, and maybe even further. In practice though, sadly, these ancient cookbooks were just primitive hieroglyphic or cunieform instructions for preparing food.
In an interesting twist, the most ancient recipe in existence, according to experts are some tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As our culinary historical trip moves to more modern times there are a couple of interesting recipe books from the 1300s - one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the indian food that appears on menues today, but instead descriptions of the types of meals on the tables of the rich people of the time. In the 15th century, the Crusaders brought back many foods, spices and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. The introduction of these new foods and spices created a torrent in recipe manuscripts, some of which are kept safe in academic collections. Over the next few centuries, the wealthy families of the West competed with each other to lay on the best banquets, and because of this chefs and their recipes were highly sought after. Nevertheless, it wasn`t until the nineteenth century that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and publishing the recipes of their peers. The introduction of television brought us cooking programs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Caramelized Coffee Flan recipe.
