{"id":10951,"date":"2021-12-10T05:11:18","date_gmt":"2021-12-10T04:11:18","guid":{"rendered":"https:\/\/www.caffevergnano.com\/coffee-flavoured-tres-leches-flan\/"},"modified":"2021-12-10T05:11:18","modified_gmt":"2021-12-10T04:11:18","slug":"coffee-flavoured-tres-leches-flan","status":"publish","type":"post","link":"https:\/\/www.caffevergnano.com\/en\/blog\/coffee-flavoured-tres-leches-flan\/","title":{"rendered":"Coffee-flavoured tres leches flan"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Ingredients<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;For the flan<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4\nwhole eggs <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3\nyolks <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">250\nml sweetened condensed milk <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200\nml milk <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\/2\nteaspoon vanilla powder <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1\ncup of Vergnano\nespresso coffee (about 30-40 ml)<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For\nthe caramel<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200\ng sugar <\/p>\n\n\n\n<h4 class=\"wp-block-heading\">Procedure<\/h4>\n\n\n\n<p class=\"wp-block-paragraph\">Place\nall the ingredients for the flan in a high-sided container and blend with a\nhand blender until combined. Meanwhile, place the sugar in a small saucepan and\nmelt at a low temperature until you obtain an amber-coloured caramel. Pour the\nhot caramel into a buttered baking tin (I used a classic Charlotte or Victoria\nsponge cake pan). Pour the flan mixture evenly over the caramel. Cover with\nfoil, place in another pan with boiling water and bake in a bain-marie in a\npre-heated oven at 170 degrees for about 30 minutes or until firm but soft to\nthe touch.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients &nbsp;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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":10467,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[713],"tags":[],"class_list":["post-10951","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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