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Wednesday 22 November 2017
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ROASTED HAZELNUT KAHLUA FLAN

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ROASTED HAZELNUT KAHLUA FLAN – I’m so disloyal sometimes. So incredibly dismissive and unaffectionate. To flan that is, folks. Just to the flan.  I struggle with the lack of I love I extend to the very thing that’s helped me come this far. A single dessert concept. A decadent pie, fully enriched in glorious sweets. A perfect slice to indulge the sweet tooth. The justifiable sugar coma-inducing dessert. The mighty flan. I love it. And so I’m committing to being faithful to the classic custard again.

ROASTED HAZELNUT KAHLUA FLAN

ROASTED HAZELNUT KAHLUA FLAN

You can smell it, right? You can feel that crunch, right?

It’s like fall: Aromatic, sultry, warm, ambient.

That’s what this flan is.

A robust and nutty flavored flan.

The texture came out as smooth as butter. One of the creamiest I’ve made in a long while.

It was so perfect, I was inspired to stay in the kitchen and make more custards. I came up with a few mind-blowing flavor combinations; enough to have a new #FlanFriday post for the next 5 weeks! Now that’s exciting and something to look forward to.

You know fall is here. And that means all the fall favorite ingredients are about to make appearances.

For now….love on this one. Love on it hard. Intoxicate yourself with it…

And then make one!

ROASTED HAZELNUT KAHLUA FLAN

ROASTED HAZELNUT KAHLUA FLAN – Ingredients:

  • 6 Tbsp. sugar
  • 3 whole eggs, whisked
  • 1- 14 oz. can sweetened condensed milk
  • 14 oz whole milk
  • 1/2 cup Kahlúa, divided
  • 1/2 cup hazelnuts, chopped
  • 1 tsp. vanilla extract
  • 1 tsp. hazelnut extract

ROASTED HAZELNUT KAHLUA FLAN – Method:

Soak hazelnuts in your own mixture of equal parts espresso and rum. Set aside for one hour.

Whisk eggs in a medium sized bowl. Add and combine sweetened condensed and regular milk, 1/4 cup Kahlúa, and both extracts. Set aside.

Add sugar to the aluminum flan mold and bring to medium-high heat. Allow all of the sugar to melt down until golden caramel, stirring constantly. Do not allow sugar to burn. When sugar is fully dissolved into caramel, carefully coat the bottom and sides of the flan mold using hand towels to hold the mold. Use a brush if you are not experienced in handling extremely hot caramel. Let sit for two minutes until sugar sets. Pour flan mixture into pan using a medium mesh hand strainer.

ROASTED HAZELNUT KAHLUA FLAN – Baking the Flan

If you have a traditional 10″ flan pan, cover entirely with aluminum foil. If using a more updated version, cover lid and shut tight with latches. Add two cups of water to a large saucepan and gently place flan pan into the baño de Maria. Bring to boil for 45-60 minutes or until custard is fully cooked, but not too firm. Once the flan is fully cooked, immediately low heat and let simmer for 5 minutes. Remove flan pan from the baño de Maria and discard excess water from saucepan.

Do not remove flan from pan. Refrigerate for 7-9 hours or overnight.

Drain hazelnuts. Before serving flan, roast hazelnuts for 5 minutes on medium heat. To serve, loosen the sides of the flan all the way around using a butter knife. Take a large plate, place upside down on top of flan and flip! Drizzle remaining Kahlúa and garnish with roasted hazelnuts. Garnishing with some green herbs for color.

Serves up to 8.


 

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