French cuisine

Medium

Coffee-Glazed Crème Caramel

Name: Coffee-Glazed Crème Caramel
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 servings
Cuisine: French
Ingredients: 1/4 cup Coffee Beans; 4 tbsp. Sugar; 1 tbsp. Cold Water; 1 tbsp. Coffee; 1/4 cup Milk; 1/4 cup Heavy Cream; 1/2 pod Vanilla Pod; 1 medium Egg; 2½ tbsp. Sugar; 1 pinch Salt; 1 large Strawberry; 1/4 cup Sugar

Chef Naeim Darzi

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Flan or crème caramel is a classic dessert in Spain and France. Create this ultra creamy dessert with a very smooth texture with only a few simple ingredients found in your kitchen to impress your guests after dinner. To make things more exciting, we will glaze it with a coffee-flavored caramel. Flan or crème caramel is a classic dessert in Spain and France. Create this ultra creamy dessert with a very smooth texture with only a few simple ingredients found in your kitchen to impress your guests after dinner. To make things more exciting, we will glaze it with a coffee-flavored caramel.

Recipe

PRE TIME: 15 min

COOKING TIME: 55 min

TOTAL TIME: 1 hr 10 min

1 SERVING

Ingredients:

1/4 cup Coffee Beans
4 tbsp. Sugar
1 tbsp. Cold Water
1 tbsp. Coffee
1/4 cup Milk
1/4 cup Heavy Cream
1/2 pod Vanilla Pod
1 medium Egg
2½ tbsp. Sugar
1 pinch Salt
1 large Strawberry
1/4 cup Sugar

Directions:

Step 1

Grind dark roast coffee, place the ground coffee in the moka funnel, heat up some water, pour inside the valve, and screw the upper chamber shut.

Step 2

Put the heat on medium-low with the moka lid on After almost all of the coffee has come out, turn off the heat. Place the valve in an ice bath or under cold running water immediately to stop the brewing.

Step 3

Put 4 tablespoons of sugar and about 1 tablespoon of water into a small saucepan, put the heat on medium-high and wait until all of the sugar has caramelized. Add about a tablespoon of coffee into the mix and continue to move the pan around.

Step 4

Take the pan off the heat 2 shades before the desired color. Pour the caramel into the bottom of the ramekin.

Step 5

Pour 1/4 cup of milk and 1/4 cup of heavy cream into a sauce pan. Cut half of a vanilla pod and add the beans and the pod itself to the mixture. Bring it to a gentle simmer then turn off the heat

Step 6

Add one medium egg into a bowl, a pinch of salt and 2.5 tablespoons of sugar. Lightly beat the egg to mix with the sugar and salt.

Step 7

Discard the vanilla pod, pour a little bit of your milk and cream mixture into the egg and lightly whisk. After tempering the egg, slowly add the rest of the mixture while lightly whisking. Pour the mixture into the ramekin through a fine sieve. Cover the ramekin with aluminium foil. Put the custard on a baking dish, pour hot water into the baking dish halfway. Place the custard into the oven for about 40 minutes at 350°F / 180°C.

Step 8

Now let's have some fun while the flan is baking. Pour some sugar into a saucepan and put it on medium-high heat. After the sugar has completely melted, take it off the heat.

Step 9

Let the sugar cool off and solidify slightly, then take the caramalized sugar with a spoon and make some designs for decorating the flan. Brush some vegetable oil on the surfaces of objects before pouring the caramalized sugar on them.

Step 10

After taking the flan out of the oven shake it lightly to see if it's ready; if it jiggles slightly, it means it's ready, if it's too stiff, it's overdone. If it's still too runny, put it back in the oven and bake for another 5 to 10 minutes. You may also test it by inserting a knife into the custard. If the knife comes out clean it means the custard is ready.

Step 11

Leave the flan outside for about 20 minutes before refrigerating.

Step 12

Refrigerate for at least 3 hours to overnight. Take the flan out of the fridge, cut the edges with a pairing knife, place it on a dish and flip it over, tap the bottom of the ramekin until the flan falls down.