Ingredients required in this recipe are :
For caramel :
Sugar -1/4 Cup
Water-2 Tablespoons.
For Coffee Custard :
Hot Milk-1/4 Cup.
Instant Coffee -1 Tablespoon.
Eggs- 4 numbers (medium)
Vanilla essence-1 teaspoon.
Sweetened condensed Milk:1/4 Cup.
Sugar-1/4 Cup.
Warm Milk- 1 1/2 Cup.
Method of preparation:
- For this recipe, I used 4 round moulds, which are sold as small pie tins. It makes wide flat custards that are about 4 inches wide. You can also make these in small bowls or ramekins. If making them in small pudding basins you may get 1 or 2 extra flans. Spray each mould with a little spray oil or lightly grease with a little softened butter.
- Place the sugar and water for the caramel into a pan and place over medium heat and cook, swirling occasionally but definitely not stirring, until the sugar has dissolved, the mixture is bubbling and eventually turns to a rich golden brown. Pour the caramel into the prepared tin and keep it aside.
- In a large bowl add 4 medium eggs and vanilla essence, whisk well with a wire whisk.
- Mix 1/4 cup of hot milk with instant coffee. Add this coffee mixture to the beaten egg.
- Take 1.5 cups of warm milk in a large vessel. add the coffee egg mixture to the warm milk and mix immedietely
- Divide the custard evenly between the moulds.
- Cover each mould with a small piece of foil and place the custards into a steamer or oven tray with hot water.
- Steam for 20-25 minutes or bake (180 degree celicius preheated oven )
- Remove the tin from the oven and allow the custards to cool in the water for 30 minutes before removing and allowing to cool to room temperature. Once room temperature, place the custards in the fridge for at least 2 hours.
- To serve, dip each mould in hot water for 5-10 seconds to loosen. Use a very thin knife to loosen the sides of the custard from the moulds and then invert onto a plate to serve.
- Once made they can be kept in the fridge for a couple days before turning out of the moulds to serve.
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