Ingredients
- 3/4 cup Caster sugar
- 60 ml Water
- 500 ml Milk
- 200 ml Cream
- 90 g Sugar
- 1 tsp Vanilla pasta
- 3 Egg yolks
- 3 Whole eggs
- 2 cups of Long black coffee
- 1 tbsp Sugar
Instructions
- Preheat microwave oven to 150°C.
- Melt ¾ cup of sugar in pan until golden brown, add water and stir vigorously.
- Pour caramel into 8-inch cake tin/bowl and swirl to evenly spread.
- Add milk, cream, sugar and vanilla paste into a pot, stir to combine.
- Place pot on stove on medium, heat up until liquid just bubbles up and sugar has dissolved.
- Pour mixture into cake tin.
- Place a large tray or bowl into the oven, line it with a tea towel, add the cake tin and pour boiling water into the tray until it reaches about halfway up the cake tin.
- Bake at 150°C for 45mins or until the cake just jiggles when you shake it out of the oven.
- Place flan into fridge and chill overnight.
- Place coffee into a freezer safe container, mix in sugar and freeze overnight.
- Next day, cut around the cake tin, place a plate over the tin and carefully flip over, give the flan a good shake and tap to release it and watch the caramel ooze out.
- To serve the flan, place onto plate, and add some extra caramel sauce.
- Grate the frozen coffee with a fork and place a heaped tablespoon on top of the flan and enjoy!
