Link to article
chocolate flan

Course: Dessert | Beer Style: Mild Ale

Mild Ale, Coffee and Cocoa Flan With Orange Zest

As a first generation American, Diana shares her family’s traditional Spanish and Mexican recipes in her blog A Little Bit of Spain in Iowa. In this recipe, Diana uses an English-style mild to create a beautiful chocolate flan.

Share Post

Prep Time: 1 hour | Yield: 6



2 bottles English-style mild
  • 3 Tbsp ground coffee
  • 2 Tbsp unsweetened cocoa
  • zest of 1 orange
  • 1/2 cup real maple syrup


    3 cups whole fresh milk
  • 2 tsp pure vanilla extract
  • 2 farm fresh eggs
  • 6 farm fresh egg yolks
  • 1/2 cup real maple syrup
  • zest of one orange

  • Directions


    1. In a deep pan, bring the English-style mild, ground coffee, cocoa, maple syrup and orange zest to a boil.
    2. Reduce the heat and simmer over medium-low, stirring often to prevent from burning. You want to reduce the mixture by about half until you are left with a thick syrup that coats the back of a spoon. Depending on your heat, this can take anywhere from 30-60 minutes.
    3. Once the syrup has reduced, strain through a cheesecloth. This will leave you with a smooth syrup void of any coffee grains or orange zest. Do this right away as the mixture will thicken as it cools.
    4. Once you have strained the syrup, add enough to the bottom of your flan molds to coat the bottom.
    5. Custard

    6. Preheat the oven to 300°F.
    7. In a pan, bring the milk and vanilla extract just to a boil. Do not scorch the milk.
    8. While the milk is coming to a boil, in a bowl, beat the eggs, egg yolks and maple syrup.
    9. Once the milk has come to a boil, turn off the heat, and gradually stir in the hot milk to the egg mixture.
    10. Pour into the flan molds.
    11. Put the individual molds into a baking dish or roasting pan and pour in enough hot water until it reaches halfway up the sides of the molds.
    12. Bake for 50 minutes or until a knife inserted comes out clean.
    13. Remove the individual molds from the baking dish or roasting pan and let cool.
    14. Chill in the refrigerator for at least two hours before serving.
    15. Turn onto a dish and serve.

    Suggested Recipes

    Link to article
    Spent Grain Granola Recipe


    Spent Grain Granola

    The first time I made spent grain granola was in County Cork, Ireland, three months into a cooking program on a 100-acre working farm. A friend of mine was a brewer from New Zealand, and we spent most of American Thanksgiving homebrewing a dry-hopped pale ale with elderflower in an Irish cottage surrounded by cows. This was my third time homebrewing: the beer wasn’t bad, but it wasn’t great. What was a standout was the toasty, chewy granola we made from the spent grain, baked with warming spices, dried fruit and dark maple syrup. We ate the granola with yogurt from the Jersey cows nearby, yogurt so fatty and tart the cream stuck to the lid in a cap of pale yellow. That granola was an extension of the first core tenet I learned in cooking and in farming: waste not.

    Read More
    Link to article
    Kolsch-Braised Pork Belly


    Kolsch-Braised Pork Belly

    Chef Joe Garcia shares his recipe for kolsch-braised pork belly complete with a fresh herb dry rub made of mustard, lemon zest, rosemary, garlic and red pepper.

    Read More