My husband’s new hobby is ‘making coffee’. Oh and buying ridiculously expensive coffee machines. And the grinder that goes with it – for the expensive bags of single origin coffee beans! While I don’t drink coffee (very un-French of me, I know, I know), I do enjoy the occasional skim cappuccino on a Friday morning. The husband on the other hand has developed a new passion for coffee. That’s because we live in Sydney and drinking (single origin) coffee is très cool – it’s what the hipsters, yuppies and yuccies do. Bref, everybody does it. We went to a coffee cupping session at Campos a while ago and we left with two bags of coffee beans. The bags sat at home for while because we didn’t have a coffee machine. Or a grinder. Then the husband decided we HAD to buy a coffee machine (and a grinder) or the beans would go bad. So here we are, watch out for more coffee flavoured posts coming!
Because there is no secret that I love coffee flavoured treats. Coffee flans are a variation of the French traditional Flans Aux Oeufs – scrumptious creamy little desserts. Home-made crèmes and flans are easy to prepare and are healthier than the highly processed desserts found in supermarkets. They contain less sugar, less fat, no preservatives and no gelatine.
Single Origin Coffee Flans
- 550 ml milk
- 50 ml single origin coffee (espresso)
- 3 farm fresh eggs
- 120 g raw sugar
- Heat milk and coffee in a saucepan over medium heat until small bubbles form. Remove from heat.
- In a bowl whisk eggs with the sugar.
- Slowly pour egg and sugar mixture into the milk and whisk until well combined.
- Pre-heat the oven at 180°.
- Divide between small oven proof dishes. Place dishes in a large baking dish or deep tray and pour boiling water into tray until halfway up the sides of the smaller dishes.
- Bake for 35 minutes or until set.
- Set aside to cool. Refrigerate for 3 to 4 hours before serving.
Do you like flans?
Do you make them at home?