Jamaican Coffee Flan Recipes

COFFEE FLAN

Steps:

• Heat oven to 350° F. Prepare the mold for the water bath.
• Pour 1/2 cup of the sugar into a small pot; place over medium heat; without moving it too much. Keep an eye on it so it doesn't burn. Once it melts, remove from heat so that it doesn't get too dark; if it does, it will taste bitter. Quickly pour into mold you will use for the flan. Distribute caramel evenly until it coats the bottom and sides. Be very careful so you don't get burned.
• Mix all the ingredients in blender. Strain and pour mixture into mold with the caramel.
• Place the flan mold in a water bath and bake for 40 to 45 minutes.
• Let it cool at room temperature and refrigerate until it's time to unmold and serve it.

JAMAICA COFFEE

Steps:

• Pour rum and coffee liqueur into a decorative coffee glass. Fill glass with hot coffee. Top with a dollop of whipped cream and garnish with a coffee bean.

JAMAICAN COFFEE

Steps:

• Pour rum and Kahlua into a coffee mug.
• Top with hot coffee.
• Place a dallop of whipped cream on top and sprinkle with ground allspice.
• Serve.

JAMAICAN COFFEE FLAN

Steps:

• Position rack in center of oven and preheat to 326ºF. Place six 1/2 cup ramekins in large baking pan. Place pan in oven and heat until dishes are hot, about 10 minutes. Meanwhile, bring 3/4 cup sugar and water to boil in heavy small saucepan stirring until sugar dissolves. Wash down any sugar crystals with a wet pastry brush. Continue boiling, without stirring, until mixture turns golden brown, about 10 minutes. Immediately divide caramel mixture among ramekins. Carefully tilt ramekins to coat sides with caramel mixture. Cool ramekins completely. Bring milk and cream to boil in heavy medium saucepan. Remove from heat. Stir in instant coffee. Whisk eggs and egg yolks to combine in large bowl. Whisk in 3/4 cup superfine sugar and coffee liqueur. Gradually whisk in hot milk mixture. Strain. Divide custard among prepared ramekins. Return ramekins to large baking pan. Add enough hot simmering water to come halfway up sides of ramekins. Bake until edges are set and centers move only slightly when flans are gently shaken, about 35 minutes. Remove flans from water. Cook 15 minutes. Run small sharp knife around edge of flans to loosen. Refrigerate overnight or up to two days. Invert onto plates and serve.

ORANGE-COFFEE FLAN

Steps:

• Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes.
• Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan.
• Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 8 hours.
• Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges.

JAMAICAN COFFEE

Steps:

• In a food processor combine chocolate, sugar and cinnamon, chopping using 3 on/off turns and then finish processing until mixture is fine.
• With machine running pour hot milk and vanilla through food tube and blend until chocolate is melted (10 seconds). *Can be prepared ahead to this point and refrigerated for up to 2 days, bringing to room temperature before proceeding.
• With the food processor running pour cream through food tube, processing until thick.
• Reheat chocolate mixture in a saucepan over medium heat, stirring frequently.
• Stir in coffee.
• Pour into cups, topping with whipped cream.

CARAMELIZED COFFEE FLAN

Steps:

• Place the sugar in a small heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar crystallizes into lumps (about 15 minutes). Continue cooking, stirring constantly, until the sugar melts and turns a light golden brown (about 15 minutes). Quickly pour the hot caramel mixture into an ungreased 8 inch round cakepan, tilting to coat the bottom evenly. Set aside. (The mixture will harden -- this is supposed to happen!).
• Combine eggs and remaining ingredients in a large bowl; beat with a wire whisk until the coffee granules dissolve. Pour the egg mixture over the caramelized sugar in the cakepan.
• Place the cakepan in a large shallow baking dish. Pour hot water into the baking dish to a depth of 1 inch. Cover with aluminum foil, and bake at 350 degrees for 55 minutes or until a knife inserted near the center of the flan comes out clean.
• Remove pan from water, and let cool. Cover and chill at least 8 hours.
• To serve, loosen the edge of the custard with a spatula, and invert onto a serving plate.

COFFEE FLAN

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Cook sugar in a dry small heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (2 inches deep) and tilt dish to coat bottom (use caution, dish will be hot). Cool until hardened, 10 to 15 minutes.
• Blend remaining ingredients in a blender, in 2 batches if your blender is small, until smooth. Pour custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towel. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobbly in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/4 hours. Transfer dish to a rack to cool completely, about 40 minutes. Chill flan, covered, until cold, at least 8 hours.
• To unmold flan, run a thin knife around edge of dish to loosen flan. Invert a large platter with a lip over dish. Holding dish and platter securely together, quickly invert and turn out flan onto platter. Caramel will pour out over and around flan.