Lovers of Vietnamese iced coffee (cà phê sữa đá) will appreciate the dark roasted flavor of chicory coffee in this creamy flan. A touch of bitterness from the chicory root and the classic addition of sweetened condensed milk round out this make-ahead dessert.
- ½ cup granulated sugar
- 2 tablespoons water
- 1 ½ cups whole milk
- 2 tablespoons ground coffee with chicory (such as Café du Monde Coffee and Chicory)
- 1 (14-ounce) can sweetened condensed milk
- 4 large egg yolks
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- Step 1
Preheat oven to 350°F. Cook sugar and 2 tablespoons water in a small saucepan over medium-high, stirring once, until sugar mixture turns golden in color, about 5 minutes. Pour caramel evenly into 8 (6- to 8-ounce) ramekins (about 2 teaspoons each). Set aside.
- Step 2
While caramel cooks, bring whole milk just to a boil in a small saucepan over medium-high. Remove from heat; stir in ground coffee, and let steep 10 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.
- Step 3
Whisk together condensed milk, egg yolks, vanilla, and salt in a medium bowl until smooth. Gradually add warm coffee milk, whisking constantly until well blended. Ladle evenly over caramel in ramekins.
- Step 4
Arrange ramekins in a roasting pan. Pour warm water to a depth of 1 inch into pan. Bake in preheated oven until custards are just set and centers jiggle slightly, about 30 minutes. Remove ramekins from pan; let cool on a wire rack 30 minutes. Refrigerate until completely chilled, about 2 hours.
- Step 5
To unmold from ramekins, run a metal spatula or butter knife around flan. Invert onto each of 8 small plates.
Flan can be made and refrigerated up to 2 days ahead.