Coffee-flavoured tres leches flan


 For the flan

4 whole eggs

3 yolks

250 ml sweetened condensed milk

200 ml milk

1/2 teaspoon vanilla powder

1 cup of Vergnano espresso coffee (about 30-40 ml)

For the caramel

200 g sugar


Place all the ingredients for the flan in a high-sided container and blend with a hand blender until combined. Meanwhile, place the sugar in a small saucepan and melt at a low temperature until you obtain an amber-coloured caramel. Pour the hot caramel into a buttered baking tin (I used a classic Charlotte or Victoria sponge cake pan). Pour the flan mixture evenly over the caramel. Cover with foil, place in another pan with boiling water and bake in a bain-marie in a pre-heated oven at 170 degrees for about 30 minutes or until firm but soft to the touch.

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