Espresso caramel flan

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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