Coffee-Vanilla Chip Flan with FAGE Total


Coffee Caramel:

1 cup strongly brewed coffee

½ cup granulated sugar

½ tsp vanilla extract


1 packet unflavored gelatin (2¼ tsp)

2 cups low-fat (1%) milk

1⅔ cups FAGE Total 2%

1 tsp pure vanilla extract

1 ounce bittersweet or semisweet chocolate, finely chopped

Optional: ⅓ cup of granulated sugar

  1. Coffee Caramel
  2. 1. Combine the coffee, sugar and vanilla extract in a small saucepan over high heat, bring to a boil and cook until thickened and reduced to about ½ cup. Let cool to room temperature (it will get thicker).
  3. 2. Spray six 6-ounce ramekins with nonstick spray. Pour equal amounts coffee caramel into each ramekin, allowing the mixture to cover the bottom of the container.
  4. Flan
  5. 1. Combine gelatin and milk in a small saucepan, bring to a simmer and cook for about 2 minutes until thick. Remove from the heat and let cool. <br>

    2. Whisk together the FAGE Total and vanilla extact in a medium bowl, add the cooled milk mixture and gently whisk until combined. Strain the mixture through a mesh strainer into a pitcher, stir in the chocolate. Divide the mixture among the ramekins, cover and refrigerate for at least 4 hours before serving. <br>
    3. To serve: Fill a small bowl halfway with warm water. Run a small Perry knife between the flan and sides of ramekins to loosen. Invert a small plate over each, hold plate and ramekin together and give a firm shake to release, easing the flan out with a spatula if needed.
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