Creamy Coffee Flan
In a bowl, start by adding the extra-strong instant coffee to the sour cream and beat everything very well until the coffee is completely dissolved.Add the sweetened condensed milk and mix well using a whisk to combine.When that happens, add the unflavored gelatin hydrated according to the package instructions and mix again until fully combined.Now, grease a 22cm-diameter aluminum cake tin with coconut oil.After that, add the mixture we prepared.Place the dessert in the refrigerator and let it chill for at least 3 hours.After this time has passed, in a large skillet over medium to low heat, add the sugar and let it melt, always stirring very well until it’s completely melted.When that happens, add the water and stir again until it turns into caramel.Once you’ve done that, unmold the dessert onto a very nice serving plate and finish by pouring the caramel sauce we prepared all over the flan.Serve.
Ingredientes
- 1 Tablespoon of Instant Coffee
- 450g of Sour Cream
- 400g of Condensed Milk
- 24g of Colorless Gelatin
- 1 Cup of Sugar
- 1 Cup of Water
Modo de Fazer
In a bowl, start by adding the extra-strong instant coffee to the sour cream and beat everything very well until the coffee is completely dissolved.
Add the sweetened condensed milk and mix well using a whisk to combine.
When that happens, add the unflavored gelatin hydrated according to the package instructions and mix again until fully combined.
Now, grease a 22cm-diameter aluminum cake tin with coconut oil.
After that, add the mixture we prepared.
Place the dessert in the refrigerator and let it chill for at least 3 hours.
After this time has passed, in a large skillet over medium to low heat, add the sugar and let it melt, always stirring very well until it’s completely melted.
When that happens, add the water and stir again until it turns into caramel.
Once you’ve done that, unmold the dessert onto a very nice serving plate and finish by pouring the caramel sauce we prepared all over the flan.
Serve.
