Latte Flan

1. 1

   Preheat oven to 350u00b0.

2. 2

   Combine 1/2 cup sugar and water in a small, heavy saucepan, and cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 10 minutes or until golden, stirring constantly. Immediately pour into 6 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.

3. 3

   Combine milk and espresso in a medium saucepan over medium heat; cook 5 minutes or until espresso dissolves (do not boil). Remove from heat; stir in 1/4 cup sugar and Kahlua.

4. 4

   Combine eggs and egg whites in a large bowl; stir well with a whisk. Gradually add hot milk mixture to egg mixture, stirring constantly. Divide mixture evenly among prepared custard cups. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350u00b0 for 50 minutes or until a knife inserted in center comes out clean. Remove cups from pan; cool completely on a wire rack. Cover and chill at least 8 hours.

5. 5

   Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert custards onto plates. Drizzle any remaining caramelized syrup over custards.

* Per serving · 4 servings · Values may vary.

No additional tips available.