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.
Caramel2 bottles English-style mild
Custard3 cups whole fresh milk
- In a deep pan, bring the English-style mild, ground coffee, cocoa, maple syrup and orange zest to a boil.
- 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.
- 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.
- Once you have strained the syrup, add enough to the bottom of your flan molds to coat the bottom.
- Preheat the oven to 300°F.
- In a pan, bring the milk and vanilla extract just to a boil. Do not scorch the milk.
- While the milk is coming to a boil, in a bowl, beat the eggs, egg yolks and maple syrup.
- Once the milk has come to a boil, turn off the heat, and gradually stir in the hot milk to the egg mixture.
- Pour into the flan molds.
- 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.
- Bake for 50 minutes or until a knife inserted comes out clean.
- Remove the individual molds from the baking dish or roasting pan and let cool.
- Chill in the refrigerator for at least two hours before serving.
- Turn onto a dish and serve.