I don’t really cook for Passover. My family of four goes to my parents in Seattle for part of the holiday and to my in-laws in Far Rockaway for the other half. Lots of flying with the kiddies. Fun fun! So I thought I would make just one passover recipe for the blog. My first passover recipe! What a special occasion. I found a recipe on weightwatchers.com and altered it to my liking…and according to the ingredients that I found in my local kosher supermarket. Well, you all get to be a part of this experience. Enjoy!

Coffee Flan Ingredients

To make this dish kosher for passover, make sure all ingredients have a Passover symbol

1/2 cup sugar

1 Tbsp cornstarch (*it turns out cornstarch is not kosher for Passover, but comments on this blog post said that you can use tapioca powder or potato starch)

1 cup half and half (recipe calls for fat-free evaporated milk, but I couldn’t find any kosher for Passover)

2 Tbsp coffee syrup/topping (you can also use caramel syrup)

1 Tbsp instant coffee, regular or decaf is fine

2 egg whites

I preheated the oven to 350 degrees. I whisked together the egg whites in a large heatproof bowl. In the meantime, in a saucepan, I whisked together the sugar and cornstarch. Gradually, I stirred in the half and half.

I brought the milk mixture to a simmer, whisking constantly until slight thickened.

I then stirred in the coffee topping and coffee drink mix and removed the pot from the heat. How good does that look?!?

By this point, the eggs were whisked and fluffy. I gradually stirred the hot coffee mixture into the whites.

The directions in the recipe said to pour 1/3 cup of mixture in to each of four 1/2-cup ramekins. I don’t have small ramekins (yet) so I had to improvise. I placed 6 paper cake cups in a muffin tin and poured the batter in 3/4 of the way to the top, leaving room for the flan to rise. I placed the tin inside of a larger tin and poured hot water about 1 inch up the sides.

The flan baked until firm and puffy, about 30 minutes. I carefully removed the baking dish from the oven, lifted out the muffin tin and let it cool a bit before serving. If you want to serve the flan chilled, you can cover with plastic wrap and refrigerate until cold.

I certainly didn’t have the patience to wait for the flan to cool so I ate one right away. It was delicious and sweet! A little sticky on the outside and fluffy in the center. I would make these year round and they are perfect for Passover! If you are on Weight Watchers or just curious, the Pointplus value is 3 points each when you make 6 servings. If you actually have 4 ramekins, each flan is 5 points. It’s nice to have something healthy to eat on Passover when we are all surrounded by heavy and delicious food. Add this to your Passover recipe checklist!

On a separate note, please vote for my video so that I can become an editor for hopscout.com!  http://apps.facebook.com/involver_krohuevx/feature/1572247/content/225549161?fb_comment_id=fbc_10150154013244685_15757704_10150154746489685