Instructions
- COOK sugar in heavy saucepan over medium heat, stirring constantly, until completely melted and caramel-colored. Carefully pour into an 8-inch round baking pan, tilting to completely coat bottom. Sprinkle evenly with 1/4 teaspoon cinnamon.
- HEAT oven to 350°F. Whisk eggs in large bowl. Beat in sweetened condensed milk, 1/4 cup cream, vanilla extract and salt. Whisk in coffee until well blended. Set prepared baking pan in larger shallow pan (such as a 13×9-inch baking pan). Pour flan mixture into prepared pan. Fill larger pan with 1 inch hot water. Bake 55 to 60 minutes or until knife inserted in center comes out clean. Carefully remove baking pan from hot water; cool on wire rack 1 hour. Cover and chill several hours or overnight.
- COMBINE remaining cream, powdered sugar and remaining 1/4 teaspoon cinnamon in medium mixing bowl. Beat with an electric mixer on low until cream begins to thicken. Beat on high until stiff peaks form.
- RUN knife around edge of pan to loosen flan. Invert onto serving plate with rim. Cut into wedges. Dollop each serving with whipped cream. Sprinkle with cinnamon.
Nutritional Facts:
- Serving Size 1 flan of 8
- Calories Per Serving 450
- Total Fat 19 g
- Calories From Fat 170 g
- Saturated Fat 11 g
- Trans Fat 0 g
- Cholesterol 165 mg
- Sodium 150 mg
- Total Carbohydrates 62 g
- Dietary Fiber 0 g
- Sugars 61 g
- Protein 9 g
