Coffee Flan

Ingredients

• 1 tsp softened butter (for the molds)
• 70 g raw cane sugar
• 200 ml milk (1.5% fat)
• 200 g whipping cream (30% fat)
• 3 tbsp coffee beans
• 0.5 vanilla pods
• 50 g dark chocolate couverture
• 3 egg yolks
• 4 tbsp freshly brewed espresso
• 2 tbsp coffee liqueur
• 150 g raspberries
• 8 mint leaves

Instructions

1. 1.

   Grease ramekins (about 150 ml each) and dust with 1 tbsp raw cane sugar.

2. 2.

   Combine milk, whipping cream, 1 tbsp coffee beans, and 30 g raw cane sugar in a pot; bring to a boil. Add vanilla pod and simmer for about 5 minutes over medium heat. Meanwhile, chop dark chocolate couverture into a bowl. Remove the cream mixture from heat, strain it over the chocolate, and stir well. Whisk egg yolks in a separate bowl and gradually fold in the hot chocolate milk.

3. 3.

   Distribute the finished coffee-flan batter into the ramekins and place them in a baking dish. Pour enough hot water so that the ramekins sit about two-thirds submerged. Bake in a preheated oven at 150 °C (130 °C fan; gas: level 1–2) for approximately 40 minutes until set. Remove, let cool, then chill in the refrigerator for at least 2 hours.

4. 4.

   For the sauce, caramelize 30 g raw cane sugar in a pot until golden brown. Deglaze with 100 ml water, espresso, and liqueur; simmer to a lightly syrupy consistency. Let cool.

5. 5.

   Pour the cooled sauce over the flan, then serve by pouring the flans out of the molds onto plates. Garnish with 2 tbsp chopped coffee beans, raspberries, and mint leaves.