Coffee and rum flan

Method

1. Preheat the oven to 180°C/gas 4.

2. In a deep, 1-litre metal flan mould or bowl, mix 3 tablespoons of the sugar with 2 tablespoons of the water. Place over a medium heat, stirring occasionally, until the sugar turns amber and takes on a soft, caramelised consistency. Swirl the caramel around the mould, totally covering the interior.

3. In a large mixing bowl, beat the eggs and with the remaining sugar, then beat in the milk, coffee, remaining water, vanilla extract, rum and cinnamon.

4. Pour the mixture into the prepared mould, then carefully place the mould in a deep roasting pan. Fill the roasting pan with enough water to reach halfway up the sides of the mould, and place in the preheated oven. Bake for about 50 minutes, or until golden. Test with a fork, which should come out clean.

5. Remove the dessert from the oven, turn out, then cool and chill in the refrigerator for at least 4 hours before serving.

Comments                        add a comment

Be the first to add a comment...

Ingredients

120g Sugar
155ml water
7 Eggs
350ml evaporated milk
250ml espresso coffee
1/2 tsp vanilla extract
2 tbsp rum
1/4 tsp ground cinnamon

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!