Ingredients
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
Procedure
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.
