150 ml of strong coffee.
1/2 lts of cream, milk cream or whipping cream.
1/2 liters of whole milk.
100 grams of sugar.
40 gr of unflavored gelatin or gelatin.
Cherries to decorate (to taste).
100 gr of sugar for the caramel.
The first thing we will do is prepare the caramel, placing the sugar in a container, add 3 or 4 tablespoons of water, add enough water to wet all the sugar, turn on the heat and wait for the caramel to be made, there is no nothing to do, just leave it until it starts to brown, being careful not to burn it, once the content is ready to pour into the mold where we will make the flan, the mold must have a capacity of at least 1.20 liters.
In a container, place the gelatin and add 100mls of water, stir it and leave it until it hydrates. Pour the milk into a saucepan, add the sugar and bring it to the heat until it begins to boil, stirring little by little, when the milk begins to boil, remove it from the heat and add the gelatin that is already hydrated.
Stir well until the gelatin dissolves, if you notice that there are any lumps left, it should be brought back to the heat until it is completely dissolved.
Place the mixture of milk with sugar and gelatin in a container and add the coffee and finally the cream. Mix well and pour the contents into the mold where we previously placed the caramel. Place in the fridge until it cools down completely.
It is best to leave it overnight with a layer of plastic wrap so it doesn’t dry out. Later, unmold it carefully so that the caramel does not spill and decorate with cherries to taste.
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