Gluten Free Mexican Dinner Party Part 5- Kahlua and Cream Flan Recipe

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by Carol Kicinski on October 7, 2008

Finally the last installment for gluten-free Mexican Dinner Party for 6, Kahlua and Cream Flan.
I must admit, the photo for this dessert is not very good. However there is a really great reason that the picture is not very good. See, the flan was delicious. So delicious it clouded my judgment. I was in such a hurry to eat it I convinced myself the photo would be great! And then EVEN AFTER I KNEW the photo was not so great and I had one luscious piece left over did I do a re-shoot? No! I ate the last piece.

Personally I blame the Kahlua. Kahlua has always had a way of making me do things I would not ordinarily do.

You see Kahlua and Cream was my drink of choice when I went to the casinos in Lake Tahoe. Since the drinks are free and plentiful I figured that the way to not get completely wasted on alcohol was to consume it with a heavy dairy product. Something about coating my stomach would keep me from becoming inebriated and yet let me take advantage of free drinks!

Consequently Kahlua made me do things. Things like…

hmmm,

on second thought maybe I forgot those things!

That’s Kahlua for ya!

The alcohol burns out during cooking of this flan so I guess I can’t blame the Kahlua entirely for my lack of judgment in the case of eating the last piece of flan. It was just so damn good!

Gluten Free Mexican Dinner Party Part 5- Kahlua and Cream Flan Recipe

Ingredients

1 cup granulated sugar
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) can evaporated milk
3 tablespoons Kahlua
1 cup heavy whipping cream

Directions

Preheat oven to 350 degrees.

Melt sugar in a heavy medium saucepan over medium-low heat until completely liquid and amber in color. Carefully pour into a deep-dish 9” pie pan (preferably glass or ceramic) turning the dish to evenly coat the bottom and sides of the pie pan. Set aside.

In a blender put the eggs, condensed and evaporated milks and Kahlua. Blend on low speed until mixed and smooth. If you don’t have a blender mix all ingredients in a large mixing bowl. Pour egg mixture into prepared pie pan. Cover with foil.

Bake in preheated oven for 60 minutes. Remove from oven and let cool completely. Refrigerate until cold – 2 hours or more.

Just prior to serving remove flan from fridge and let set about 10 minutes.

Beat cream until firm peaks form. Do not sweeten the cream. The flan is very sweet and unsweetened whipped cream is the perfect counterpoint for the sweetness.

Servings

Serves 6 gluten free people.

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Ready for dessert?

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Categories:    Dessert

{ 25 comments… read them below or add one }

anudivya October 7, 2008 at 4:29 pm

Oh! That looks delicious, with the caramel dripping on the sides. Great visual. I can’t afford to miss any more of your wonderful recipes… I am adding you to my “To follow” list. Hope thatz allright with you.

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Helene October 7, 2008 at 4:31 pm

Maybe you don’t like the photo but I do. We all see art with different eyes. Well don.

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Peter G October 7, 2008 at 7:17 pm

How delicious is this? All I can say is I don’t blame you for eating it immediately and not waiting.

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Maryann October 8, 2008 at 2:05 am

I think it’s great! The peaks of whipped cream, the dripping syrup…oh yes…this is good eating :)

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Jeanine October 8, 2008 at 4:05 am

That does look delicious! What a cute story. I have yet to try a flan, but it’s on my list of things to do. ;)

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Peter M October 8, 2008 at 7:01 am

What a wonderful ending to your Mexican soiree…Kahlua’s fab for desserot or sipping or Black Russians!

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stephaniegbrown October 8, 2008 at 2:32 pm

MMMM!!! Who doesn’t love Kahlua? People that need to love Kahlua, that’s who!

Long time lurker, first time commenter. I have been DYING for this recipe for awhile, knowing you were going to post it, but hadn’t yet…. you were killing me!
I have everything in my cupboard/refrigerator. I am making this weekend… For sure

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Hilary October 8, 2008 at 2:52 pm

Yum! I had to leave a note after I just published a gluten-free recipe myself.

Now I need some kahlua…

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Grace October 8, 2008 at 4:17 pm

what a perfect end to a mexican meal. kahlua is one of the few types of alcohol i enjoy, so i like how you’ve spruced up your flan. :)

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Emilia October 8, 2008 at 4:18 pm

I think the picture looks great, and the angle works well, the dripping on the sides makes it look really delicious.

I have the same problem with patience and food photography; I just want to eat the food right away and not spend time photographing it :)

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taste memory October 8, 2008 at 4:30 pm

your flan looks crazy delicious! the photo looks lovely – so hard to capture the dark tones of the flan w. effervescent white of the cream and looks like you nailed it!

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Steph October 8, 2008 at 8:51 pm

mmm, i agree with everyone else! this looks fantastic!

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aforkfulofspaghetti October 9, 2008 at 12:15 am

Oh boy. That looks very, very naughty – but in the best possible way… ;-)

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hot garlic October 9, 2008 at 6:53 am

You have a great blog too! I think it is great and your photo is beautiful, what are you talking about!? PS I’ve totally done that same thing! In fact, I do it most times I take a shot which is pathetic…

Hope you DO come back, I will be back for more here too. Thanks!

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RecipeGirl October 9, 2008 at 8:53 am

My drink of choice in Tahoe (one of our favorite places) is Irish Coffee… but that’s after a long day of skiing. A couple of those and you’re all toasty again.

This looks really quite delicious. A friend of mine from Peru brought a flan over the other day that was absolutely addicting. I have yet to make one myself!

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Nick October 9, 2008 at 12:14 pm

I’ve never been a huge flan fan, but I think the picture looks great, or at least as great as a picture of flan can be. I wouldn’t consider flan the most gorgeous dessert to begin with but still looks good.

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Dana Wax October 10, 2008 at 7:54 pm

I don’t blame you for putting your kahlua flan eating needs over your photographing duties…that looks, and sounds, absolutely yummy.

I’m a big fan of deserts that are naturally gluten free – so you don’t spend half of your baking time hoping it won’t end up tasting to ricey or potatoy. And I’m always looking for new deserts to cook for my boyfriend – what can I say, I think I’m trying to put the poor man in a sugar coma. I will certainly try this one out soon!

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bren@flanboyanteats October 12, 2008 at 8:47 am

looks good as usual. i’m always tickled at cream being topped on flan. I’d die if i did that….. but it sure looks amazing. and who doesn’t like kahlua!?!?! nice combo!
any other cuisine themed party series coming up??

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Katie October 13, 2008 at 11:27 am

I love flan! I’ve never made it myself, though. I might have to give this recipe a try….my mom loves Kahlua :)

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Kate October 13, 2008 at 3:05 pm

I was just diagnosed with celiac sprue disease and your blog is a godsend! keep it up!

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Ramya Vijaykumar October 19, 2008 at 10:31 am

Flan looks really gorgeous and that picture is not as bad as you said… Mouthwatering infact…

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Mansi October 31, 2008 at 11:35 am

that looks extremely pretty! and I want a piece of that right now!!:) Kahlua does have a way of its own:)

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Dazy June 1, 2009 at 3:39 am

I’ve always wanted to make flan. But the whole caramel making process gives me the creeps! I tried once, and it failed. May be I should give it a try once again bcoz this looks amazing!

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DesertPA July 31, 2011 at 10:11 am

Wow this is fantastic. I must says after marrying into hispanic family, I was a little hesitant to make this, as flan is a dessert that is either good or bad and nothing in between. This recipe was a GOOD flan and went over well all the critics!

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Carol Kicinski July 31, 2011 at 1:32 pm

Yay! So happy it passed the test :) Thanks for letting me know.
xo,
carol

Reply

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