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☕ Spanish Espresso Cream Flan

280 kcal · 45 min · 4 servings

Ingredients

• 500 ml Whole Milk
• 50 ml Espresso (hot)
• 4 Stück Egg Yolks
• 80 g Sugar
• 1 Teelöffel Vanilla Extract

Instructions

1. 1. Preheat the oven to 160 degrees Celsius. Prepare a baking dish and fill it with hot water for a water bath.
2. 2. Whisk the egg yolks and sugar in a bowl with a whisk until the mixture is pale yellow and creamy.
3. 3. Slowly pour the hot milk and espresso into the egg mixture while stirring constantly.
4. 4. Add the vanilla and strain the liquid into small ramekins or a baking dish.
5. 5. Place the ramekins in the water bath in the oven and bake for 30 to 35 minutes until they jiggle slightly.
6. 6. Let the flans cool completely and then refrigerate for at least 2 hours.

Nutrition per serving

• kcal: 280
• Protein: 6 g · Fett/Fat: 15 g · Carbs: 30 g