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Chocolate Caramel Truffle FlanChocolate Caramel Truffle Flan

Chocolate Caramel Truffle Flan


By: Donna - Howell, MI - 2016 Recipe Contest

"I wanted to enter this fabulous dessert that tastes like a fancy dessert you would get at a 5 star restaurant. I designed it so that any cook, novice to advanced, could easily make this fantastic dessert to wow their family and friends. The taste of the Door County Chocolate Caramel Truffle Coffee shines through each delicious bite!"


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.
Ingredients:

Featured ingredient: Chocolate Caramel Truffle Coffee 10 oz. Bag Ground

  • 15.25 ounce Triple Chocolate Fudge cake mix
  • 10 large eggs - divided usage
  • ¼ cup vegetable oil
  • 2-3/4 cups double-strength brewed Door County Chocolate Caramel Truffle Coffee - divided usage
  • 14 ounces sweetened condensed milk
  • 14 ounces evaporated milk
  • 1 tablespoon pure vanilla
  • 2 cups caramel topping
  • Sea Salt - Optional for finishing

Instructions:

  1. Preheat oven to 375° F
  2. In a medium bowl, combine cake mix, 2 eggs, oil and ¾ cup brewed Door County Chocolate Caramel Truffle Coffee. Beat with a mixer until evenly combined and batter is smooth; set aside
  3. In a blender, add remaining 8 eggs, 1 cup brewed Door County Chocolate Caramel Truffle Coffee, sweetened condensed milk, evaporated milk and the vanilla. Mix on high speed 1 minute and refrigerate until needed
  4. Mix together the caramel topping with the remaining 1 cup of brewed Door County Chocolate Caramel Truffle Coffee. Pour 2 teaspoons caramel/coffee mixture into the bottom of 12 ungreased custard cups, followed by 1/3 cup of the cake batter (I used an ice cream scooper). Fill custard cups to the top with egg mixture
  5. Place custard cups into a large rectangle shaped baking dish. Fill baking dish hallway full with hot water with being very careful not to burn you or spill the hot water. I used a funnel to guide the water into the pan without splashing it into any of the prepared custard cups
  6. Bake for 25 minutes. Using a knife, cut around each custard cup and immediately invert onto a plate. Use the remaining coffee caramel to decorate your dessert plates. If desired, sprinkle each dessert with sea salt and proudly serve