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A Special Christmas Dessert

As some of you may know, John and Lee spent much of their courting time in Mexico. As a
result, they began a tradition of celebrating all holidays with Mexican food. Their children, Bill,
Jack, and Jane, and their families have adopted this custom.

When I met Jack in 1981, I was not
familiar with Mexican cuisine, but it quickly became one of my favorites. We were two young
professionals who had just moved to Chicago and were starting our own lives on meager entrylevel
salaries. The Chicago area boasts many traditional regional Mexican restaurants with
delicious reasonably-priced food, festive decor, and complimentary chips and salsa. Perfect!

Since 1981 I have cooked many Mexican Christmas dinners for family and friends. My most
popular dessert is Cafè Olè Caramel Flan. In fact, I have made this for a group luncheon at the
Inn. The custard is ivory in color, but full of the rich, aromatic flavor of coffee. This recipe
serves 10. It may be refrigerated for two days, making it a perfect do-ahead dessert.
Cafè Olè Caramel Flan
1 quart half and half
1 3/4 cups sugar, divided
4 ounces robust coffee beans, preferably French roast
3 tablespoons water
5 eggs
2 teaspoons vanilla

Bring the half and half and 3/4 cup sugar to a boil in a medium saucepan. Remove from heat
and stir in coffee beans. Cover and steep for 3 hours.

In a heavy saucepan stir together 1 cup sugar and the water. Bring to boil over high heat. Boil
without stirring until the mixture turns caramel color. This should take 8 to 10 minutes.
Immediately pour into a soufflè mold or deep baking dish. Tilt the dish to coat the bottom and
partly up the sides. Set aside to cool.

Preheat the oven to 350. Place a roasting pan large enough to hold the baking dish in the oven
and fill half full with water. In a medium bowl, whisk eggs and vanilla until frothy. Reheat
cream and coffee beans until hot, but not boiling. Pour through a strainer unto the eggs. The
beans may be discarded. Whisk until blended. Strain into the caramel-lined dish. Place in
roasting pan. Bake 50 to 60 minutes. A knife inserted in the center should come out clean. The
top will be browned, but the center should still jiggle. Remove from water. Empty roasting pan
and refill with ice water. Set the custard into the ice water to cool. Cover with plastic wrap and
refrigerate until chilled.

Invert onto a rimmed platter. Spoon some of the caramel sauce onto each wedge when serving.
A few chocolate-covered coffee beans make a splendid garnish.

Best wishes for a beautiful and delicious holiday season from our kitchen to yours!