Coffee Flan

One of my favorites.

Made a carmel out of sugar and water.



And put it in the molds for the desert.



Heated milk and half-and-half.



Whisked 3 eggs and 5 egg yokes, added the milk mix, Mexican vanilla, Kahlua, almond extract, ground coffee and some sugar.



Strained it.





Poured into the molds, added simmering water to the baking dish and into the XL @ 325* for an hour or so.



The toothpick tests clean.



Let them cool for and hour to set.



And then into the fridge to chill.

A nice way to start the day:



Yum!!!

Was concerned that the flan would be gritty because I should have used a finer mesh strainer.
You can see the difference between the first four that I poured and the last two - which have less fine coffee grounds in them.
Pleasantly surprised to find that it isn't a problem. Although next time....

Thanks everyone. I really appreciate the positive comments.

fwiw... the flan really has a much better flavor profile than the same recipe cooked in the kitchen oven.