Best Mean Chefs Espresso Flan Recipes

ESPRESSO FLAN

Steps:

• In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
• In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
• Preheat the oven to 350 degrees F.
• Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes.
• When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary.
• Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
• In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow to cool for about 2 to 3 minutes.

MEAN CHEF'S ESPRESSO FLAN

Steps:

• In a large bowl, whisk together egg and egg yolks.
• While whisking add the sugar slowly until fully dissolved.
• Add vanilla, heavy cream, milk, and salt and continue to whisk.
• In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer.
• In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel.
• When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily.
• Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.
• Preheat the oven to 350 degrees F.
• Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
• The hot water bath will allow the flan cups to cook evenly in the oven.
• Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso.
• Bake for 40 minutes.
• When removing pan from oven, allow the ramekins to remain cooling in their original water bath.
• Ramekins can be covered and refrigerated overnight if necessary.
• Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
• Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve.
• For the Caramel: In preheated saucepan over medium heat, pour in water and bring to boil.
• Add sugar and stir until caramel brown (about 4 minutes).
• Remove from heat and allow to cool for about 2 to 3 minutes.

MEAN CHEF'S MUSHROOM GRAVY

Steps:

• Melt the butter in a medium-size saucepan over medium heat.
• Add the mushrooms and sauté until brown, about 7 minutes.
• Stir in the flour; it will become very pasty.
• Cook this roux for 2 minutes, stirring constantly.
• It will stick to the bottom of the pan a little bit; that's okay.
• 2.
• Stir in the stock, wine, soy sauce, and pepper, and bring to a boil.
• Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan.
• Serve in a sauceboat.

MEAN CHEF'SFLAN DE ALMENDRAS (ALMOND FLAN),

Steps:

• Use a 9 inch round baking pan.
• caramelize the sugar and water on low heat in a stainless steel saucepan.
• When the sugar turns golden, remove from heat and coat the baking pan bottom with the caramel.
• In a blender, mix the rest of the ingredients except the orange until smooth.
• Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water.
• Bake at 350 degrees for about one hour until top is set and golden.
• Remove pan from the water and allow to cool.
• Place a serving plate over pan and flip over.
• Remove the pan.
• Chill at least an hour before serving.
• Serve with the orange slices as a garnish.

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.

CHOCOLATE ESPRESSO FLAN

Steps:

• Prepare the caramel and coat a 9-inch round cake pan, reserving the extra sauce in the refrigerator as directed above. Preheat oven to 350 degrees. Place a heatproof mixing bowl over simmering water or on top a double boiler. Add condensed milk, chocolate and heavy cream. Stir occasionally until the chocolate is melted and smooth. Remove from heat. In a large mixing bowl combine the remaining ingredients. Beat until well blended. Pour in the melted chocolate mixture. Stir to combine. Pass through a fine strainer into the caramel-coated cake pan. Place pan in a water bath and bake for 1 hour, until the center just feels firm when pressed. Remove from the hot tap water and let cool to room temperature. Cover with plastic wrap and refrigerate overnight. Serve with reserved caramel sauce.