Gluten Free Mexican Dinner Party Part 5 – Kahlua and Cream Flan Recipe
Finally, the last installment for the gluten-free Mexican Dinner Party for 6: Kahlua and Cream Flan Recipe.
I must admit, the photo for this dessert is not very good. However, there is a really great reason that the picture is not very good. See, the flan was delicious. So delicious it clouded my judgment. I was in such a hurry to eat it I convinced myself the photo would be great! And then EVEN AFTER I KNEW the photo was not so great and I had one luscious piece left over, did I do a re-shoot? No! I ate the last piece.
Personally, I blame the Kahlua. Kahlua has always had a way of making me do things I would not ordinarily do.
You see, Kahlua and Cream was my drink of choice when I went to the casinos in Lake Tahoe. Since the drinks are free and plentiful, I figured that the way to not get completely wasted on alcohol was to consume it with a heavy dairy product. Something about coating my stomach would keep me from becoming inebriated and yet let me take advantage of free drinks!
Consequently, Kahlua made me do things. Things like . . .
Hmmm, on second thought, maybe I forgot those things!
That’s Kahlua for ya!
The alcohol burns out during the cooking of this flan, so I guess I can’t blame the Kahlua entirely for my lack of judgment in the case of eating the last piece of flan. It was just so damn good!
Gluten Free Mexican Dinner Party Part 5 - Kahlua and Cream Flan Recipe
- 1 cup granulated sugar
- 5 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
- 3 tablespoons Kahlua
- 1 cup heavy whipping cream
- Preheat oven to 350 degrees.
- Melt sugar in a heavy medium saucepan over medium-low heat until completely liquid and amber in color. Carefully pour into a deep-dish 9” pie pan (preferably glass or ceramic) turning the dish to evenly coat the bottom and sides of the pie pan. Set aside.
- In a blender put the eggs, condensed and evaporated milks and Kahlua. Blend on low speed until mixed and smooth. If you don’t have a blender, mix all ingredients in a large mixing bowl. Pour egg mixture into prepared pie pan. Cover with foil.
- Bake in preheated oven for 60 minutes. Remove from oven and let cool completely. Refrigerate until cold – 2 hours or more.
- Just prior to serving, remove flan from fridge and let sit about 10 minutes.
- Beat cream until firm peaks form. Do not sweeten the cream. The flan is very sweet and unsweetened whipped cream is the perfect counterpoint for the sweetness.
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