Oooooooh, I wish I'd read the comments before making this - I baked it the full 1 1/2 hours as directed and it came out completely ruined - overcooked, awful texture, horrible flavour. Around 50-55 minutes it was perfect! Came out so, so delicious and I will definitely be making it again. Read the reviews before I made this and subsequently checked on my creme caramel in the oven every ten minutes. Great recipe but you really need to change the cooking time to 50 minutes ! Do not cook for 1 1/2 hours people !!Ĭan anyone explain the point of the lemon peel in the coffee mixture? I don't recall Haagen Daz coffee ice cream having a lemony undertone. Hope anyone in the future just takes my advicd and cooks it the way all the reviews suggest. THANK YOU EVERYONE I made this AFTER reading all the reviews so I was well aware of the time & I also didnt reheat my coffee before adding IT came out PERFECT and I have ALL of you to thank.!! What I hot from all your reviews 50 minutes is perfect timing, dont bother reheating coffee it doesnt change anything & use a pie dish. my tips, is don't crush the coffee too much, and keep an eye on the milk, don't let it go past a light simmer. Soooooooo great, followed the 50 min rec in the comments. Please change the time to cook the recipe!!!! I read the comments after putting mine in the oven for an hour and the texture was awful. The flan will always have a dull gray-ish color to it, hence the coffee beans, (which is not typical for flans) but I don't think it takes away from the texture or flavor. You could do a lemon-flavored flan with this method without the coffee beans.
Another tip while making the caramel, if you add more than 1 tablespoon of lemon juice, then flan will have more of a lemon drop flavor (which isn't bad, but it over-powers the coffee flavor).
#Carla lalli music pink party cookies skin#
Ī big tip to know when it's done: if you see that the top is starting to change color (to a golden brown) take it out immediately! If you see bubbles then you might have over cooked it, it will develop a skin on the bottom that is not pleasant to eat (but the rest of the cake is still okay-just not ideal). If you have an old oven like me, then you'll also need to increase the cooking temperature (325 F is just waaaay too low). Serve in slices with caramel spooned over.Īs many people point out, the cooking time is a little over-kill. If not, tap plate against countertop until it does. Slowly lift off dish crème caramel should slide out. Invert a large plate over dish, then quickly flip. To unmold, run a thin-bladed knife around edges of dish, making sure tip of knife stays flush against bottom of dish. Remove dish, cover with plastic wrap, and chill crème caramel until set, at least 4 hours and up to 2 days. Bake until custard is set but still jiggles a bit at the very center, about 1½ hours. Transfer to oven and pour enough boiling water into roasting pan to come halfway up sides of dish. Pour through a fine-mesh sieve into caramel-lined dish. Reheat coffee mixture until steaming, then pour into eggs, whisking constantly to combine. Whisk eggs in a medium bowl to break them up a bit. Set inside a roasting pan or other ovenproof dish with high sides. Quickly tilt pan to coat bottom and a bit of the way up the sides with caramel. Cook, swirling pan every few minutes, until caramel is deep mahogany and wisps of smoke appear. Once syrup turns clear, stop stirring and increase heat to medium. Do not rush this step if liquid boils before sugar dissolves, the caramel will never darken. Cook lemon juice, remaining ⅔ cup sugar, and ¼ cup water in a small saucepan over medium-low heat, stirring constantly, until sugar dissolves, about 5 minutes. Remove from heat, cover, and let sit 30 minutes. Bring to a gentle simmer over medium heat.
Combine milk, coffee, lemon zest, and ½ cup sugar in a small saucepan.
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