Tex-Mex Café de Olla Flan

Flan is the queen of Tex-Mex desserts — silky, caramel-crowned baked custard with roots in Spanish colonial Texas. This version infuses the custard with café de olla (Mexican cinnamon-spiced coffee), a twist that bridges the flan tradition with the region's deep coffee culture.

Serves: 8

Ingredients

Caramel

• 200 g (1 cup) granulated sugar
• 60 ml (1/4 cup) water

Café de Olla Custard

• 480 ml (2 cups) whole milk
• 240 ml (1 cup) heavy cream
• 2 tbsp (30 ml) finely ground dark-roast coffee
• 1 cinnamon stick
• 5 large eggs
• 2 egg yolks
• 150 g (3/4 cup) granulated sugar
• 1 tsp (5 ml) pure vanilla extract
• Pinch of fine salt

Instructions

1. Preheat oven to 160°C (325°F). Place a large roasting pan in the oven and set a 23 cm (9-inch) round cake pan inside it.
2. Make caramel: combine sugar and water in a heavy saucepan over medium heat, swirling gently (do not stir) until sugar dissolves. Increase heat to medium-high and cook without stirring until a deep amber caramel forms, 6–8 minutes. Working quickly, pour into the cake pan and swirl to coat the bottom evenly. Set aside to harden.
3. Infuse milk: combine milk, cream, coffee grounds, and cinnamon stick in a saucepan over medium heat. Bring just to a simmer (do not boil), then remove from heat and steep 10 minutes. Strain through a fine-mesh sieve; discard solids.
4. In a large bowl, whisk together eggs, egg yolks, sugar, vanilla, and salt until well combined but not foamy.
5. Slowly pour the warm coffee-infused cream into the egg mixture while whisking constantly. Strain the custard again for maximum smoothness.
6. Pour custard over the set caramel in the cake pan. Pour hot water into the roasting pan to come halfway up the sides of the cake pan.
7. Bake 45–55 minutes until custard is just set with a slight wobble in the center.
8. Remove from water bath and cool to room temperature, then refrigerate at least 4 hours or overnight.
9. To unmold: run a thin knife around the edge, place a serving plate on top, and invert with confidence. The caramel will cascade over the top.

Cook's Notes: Never stir caramel once it begins boiling — swirling the pan is enough. A water bath (bain-marie) is non-negotiable for a smooth, crack-free custard. Flan improves significantly after a full overnight rest in the refrigerator.