Espresso caramel flan

My favourite desserts are the ones that you can prepare ahead of time and let sit in the fridge – tiramisù, cheesecakes and semifreddo. Then, there are flans. A baked custard of sorts, it is one of the most popular desserts in our house, mostly thanks to Nori and his love for flan in all its wobbly glory. This version plays on the bitterness of the caramel by adding some espresso. It is a supremely elegant dessert which I make in a simple loaf tin and turn onto a pretty plate.

Credit: Jiwon Kim

• serves

  6

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Mid

Stream free On Demand

Chocolate or Caramel

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

Ingredients

• 2 cups (500 ml) milk
• 200 ml thin cream
• 1 vanilla bean, split and seeds scraped, bean reserved
• 100 g caster sugar
• 5 eggs
• 50 g Dutch process cocoa powder

Espresso caramel

• 100 g caster sugar
• 1 tbsp water
• 50 ml hot espresso

Instructions

1. Preheat the oven to 150˚C fan-forced (170˚C standard). Gently warm the milk and cream with the scraped vanilla beans and whole vanilla bean in a medium saucepan until hot, but not simmering. In a large bowl, whisk the sugar, eggs and cocoa powder. Try not to create too many bubbles or froth during this process.
   
2. While whisking, gradually pour the warmed milk mixture into the egg mixture until combined, then set aside.
   
3. To make the espresso caramel, heat the sugar and water in a small saucepan over medium heat. Cook until an amber caramel forms, swirling (not stirring) the pan as required. Pour in the espresso (using caution as it will spit) and swirl the pan to combine. Pour the espresso caramel into the base of a 23 cm non-stick loaf tin. Allow it to harden in the base of the tin.
   
4. Use a fine mesh sieve to strain the milk mixture directly onto the caramel, then transfer to a deep baking dish. Fill the baking dish with boiling water to create a water bath for the flan and bake for 30 minutes.
   
5. Remove the flan from the water bath and allow it to cool completely, then refrigerate for 2 hours. To serve, run a knife around the edges of the custard to release, then invert onto a serving plate and serve.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Chocolate or Caramel

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G

episode • The Cook Up with Adam Liaw • 

cooking • 

25m

G