No crazy, hard-to-get ingredients are required to make this creamy, gloriously rich Coffee Flan. (And it only takes 20 minutes to put together!)
What You Need
Original recipe yields 12 servings
1/4 cup water
1-1/2 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
3 Tbsp. MAXWELL HOUSE Instant Coffee
1 cup thawed COOL WHIP Whipped Topping
1/4 tsp. ground Mexican cinnamon (canela)
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Let's Make It
Heat oven to 350°F.
Cook water and 3/4 cup sugar in saucepan on medium heat 8 min. or until mixture is golden brown and of syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
Blend milk, cream cheese and coffee in blender until smooth. Add eggs and remaining sugar; blend well. Pour over syrup in pan. Place pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
Bake 50 min. or until knife inserted in center comes out clean. Remove flan from water-filled pan; place on wire rack. Cool completely.
Refrigerate flan 4 hours. Unmold onto plate; spoon any caramel sauce from bottom of pan over flan. Serve topped with COOL WHIP and cinnamon.
Balance out your food choices during the day so you can enjoy a piece of this tasty flan.
How to Unmold Flan
For easier release, run knife around edge of chilled flan in pan before unmolding onto plate.
Flan batter can be prepared ahead of time. Refrigerate up to 24 hours. Remove from refrigerator about 30 min. before pouring into pan and baking as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 31g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.