Best Coffee Cardamom Flans With Orange Crème Fraîche Recipes

CARDAMOM-COFFEE FLAN

Steps:

• Heat oven to 350°F.
• Cook milk, orange zest, cardamom, 3/4 cup sugar and 1 Tbsp. coffee in saucepan 5 to 7 min. or until sugar is dissolved, stirring frequently. Remove from heat. Reserve for later use.
• Meanwhile, cook water, corn syrup and remaining sugar in separate saucepan on medium heat 15 to 20 min. or until mixture is a light amber color, gently swirling pan every few minutes. (Do not stir.) Turn off heat. Add remaining coffee; stir until dissolved. Pour into 9-inch round pan; swirl to evenly coat bottom of pan with sugar mixture. Cool slightly.
• Pour reserved milk mixture through fine-mesh strainer into blender or food processor container. Add cream cheese; blend until smooth. Add eggs; blend well. Carefully pour over syrup in pan.
• Place filled 9-inch pan in larger pan, then place on middle rack in oven. Add enough water to larger pan to come halfway up side of 9-inch pan.
• Bake 48 to 57 min. or until knife inserted near center comes out clean. Remove flan from water bath; cool completely.
• Refrigerate flan 4 hours. When ready to serve, place flan pan in larger pan filled with hot tap water. Let stand 2 min. Run knife around edge of pan to loosen flan; unmold onto plate.

ORANGE-COFFEE FLAN

Steps:

• Heat the sugar in a medium saucepan over medium heat until it begins to melt. Cook, swirling the pan but not stirring, until deep amber, about 10 minutes. Stir in the orange zest and cook 30 seconds. Pour into a 9-inch-round cake pan; tilt to coat. Let harden, about 10 minutes.
• Preheat the oven to 350 degrees F. Dissolve the espresso powder in 1 tablespoon warm water in a large bowl. Whisk in the eggs. Add the sweetened condensed milk, half-and-half, vanilla, cinnamon and 1/8 teaspoon salt; whisk until smooth. Pour the mixture through a fine-mesh sieve into the cake pan.
• Loosely cover the cake pan with foil (do not let the foil touch the custard). Line a roasting pan with a kitchen towel and set the cake pan on top. Transfer to the oven and fill the roasting pan with hot water, about halfway up the side of the cake pan. Bake until the flan is set but still wobbly in the center, 1 hour, 30 minutes to 1 hour, 45 minutes. Remove from the oven and let cool in the water bath, about 1 hour. Remove from the water, cover with plastic wrap and chill at least 8 hours.
• Run a knife around the edge of the pan to loosen the flan; let sit 20 minutes. Invert the flan onto a rimmed plate and unmold, letting the caramel drip out. Cut into wedges.

ORANGE-CARDAMOM FLAN

Steps:

• To make the custard, lightly crush the cardamom seeds in a mortar and pestle or seal them inside a sturdy plastic bag and crush them with a rolling pin.
• In a medium saucepan, heat the milk, crushed cardamom seeds, orange zest, and 3/4 cup (150 g) sugar, stirring to dissolve the sugar. Once warm, remove from the heat, cover, and let steep for 1 hour.
• Set eight 4- to 6-ounce (125- to 180-ml) ramekins or custard cups in a roasting pan or deep baking dish.
• To make the caramel, spread the 3/4 cup (150 g) sugar in an even layer in a medium heavy-bottomed skillet or saucepan. Pour 1/4 cup (60 ml) water evenly over the sugar to dampen it, but don't stir. Cook over medium heat until the sugar dissolves, then add the cream of tartar or lemon juice. Continue to cook without stirring, but swirl the pan if the sugar begins to brown unevenly. When the caramel turns dark amber in color and begins to foam a bit, remove from the heat and immediately add the remaining 1/4 cup (60 ml) water. The caramel will bubble up vigorously, then the bubbling will subside. Stir with a heatproof utensil until any hardened bits of caramel completely dissolve. Divide the hot caramel evenly among the 8 ramekins, then carefully swirl each ramekin so that the caramel coats the sides halfway up. Let cool completely.
• Preheat the oven to 325°F (160°C).
• To finish the custard, reheat the milk mixture until it's quite warm. In a medium bowl, whisk together the eggs and egg yolks, then gradually whisk the warm milk into the eggs, whisking constantly as you pour to prevent the eggs from cooking (don't whisk too vigorously, which will create air bubbles). Pour the mixture through a mesh strainer into a large measuring cup or pitcher.
• Divide the custard mixture evenly among the caramel-lined ramekins. Fill the roasting pan or baking dish with warm water to reach halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil and bake until the perimeters of the custards are just set and the centers are still slightly jiggly, 25 to 35 minutes.
• Transfer the custards from the water bath to a wire rack and let cool completely. Cover with plastic wrap and refrigerate until chilled.
• To unmold, run a sharp knife around the inside of each ramekin to loosen the custard, invert a serving plate or bowl over the ramekin, and turn them over together. Shake a few times to release the custard, then lift off the ramekin. (If the custard is stubborn, using a finger, gently pull it away from the side of the ramekin and invert again; it should slide out easily.) Pour any caramel remaining in the ramekin over the flan.
• Serve the flans cold.
• The baked custards will keep for up to 3 days in the refrigerator.
• Surround the custards with poached dried fruit of your choosing. To make the poaching syrup: In a saucepan, heat 1 part honey or sugar to 4 parts water along with 1 cinnamon stick or 1 vanilla bean, split lengthwise. Once the syrup is warm, drop in pitted prunes; raisins; dried apricots, figs, cranberries, or cherries; or any combination of dried fruits. Simmer gently until the fruits are plump and soft.

COFFEE-CARDAMOM POTS DE CREME

Steps:

• Put the coffee beans and cardamom pods in the work bowl of a food processor and pulse on and off several times to roughly chop -- not grind -- them. Turn the chopped beans and pods into a medium saucepan and add 1/2 cup of the sugar. Put the pan over medium heat and cook, stirring constantly with a wooden spoon, until the sugar starts to melt. Once the sugar has melted, continue to cook, still stirring without stop, until the sugar caramelizes -- you want the color of the caramel to be deep amber, almost mahogany. Now, standing away from the stove so you don't get splattered, slowly pour in 1 cup of the cream and the milk. Don't panic -- the caramel will immediately seize and harden, but it will all smooth out as the liquids warm and the sugar melts again. Bring the mixture to a boil and, when the sugar has melted and everything is smooth again, pull the pan from the heat. Cover the pan (we do this with plastic wrap at the cafe to get a good seal) and allow the mixture to infuse for 20 minutes.
• Center a rack in the oven and preheat the oven to 300 degrees F.
• Working in a bowl that's large enough to hold all the ingredients, whisk the yolks and the remaining 1/4 cup sugar together until the mixture is pale and thick. Strain the coffee-cardamom liquid into a measuring cup (discard the beans and pods) and add enough heavy cream to bring the liquid up to 2 cups. Very gradually and very gently -- you don't want to create air bubbles -- whisk the liquid into the egg mixture; skim off the top foam, if there is any.
• Arrange six 4-ounce espresso or custard cups in a small roasting pan, leaving an even amount of space between them, and fill each cup nearly to the top with the custard mixture. Carefully slide the pan into the oven; then, using a pitcher, fill the roasting pan with enough hot water to come halfway up the sides of the espresso cups. Cover the pan with plastic wrap (don't worry -- it can stand the heat) and poke two holes in two opposite corners. Bake the custards for about 40 minutes, or until the edges darken ever so slightly and the custards are set but still jiggle a little in the center when you shake them gently.
• Remove the pan from the oven and let the custards sit in the water bath for 10 minutes. Peel off the plastic wrap, lift the cups out of the water, and cool the custards in the refrigerator. (The pots de creme can be prepared a day ahead and stored in the refrigerator; when they are cool, cover them with plastic wrap.)
• To serve: The pots de creme are at their best at room temperature, so remove them from the refrigerator and keep them on the counter for about 20 minutes before serving.
• To drink: A deluxe cream sherry, perhaps a Pedro Ximenez