Vietnamese Coffee Flan With Ladyfinger Base and Coffee Liqueur Whipped Cream

Ingredients

• 15 g ground filter coffee (robusta type)
• 100 g sweetened condensed milk
• 2 pieces eggs
• 60 g granulated sugar
• 2 tbsp water
• 100 ml heavy cream 30%
• 50 g ladyfinger cookies
• 30 ml coffee liqueur (such as Tia Maria or Kahlúa)

Method

1. Steep the ground coffee in 100 ml of boiling water (using a phin or filter). Let sit for 5 minutes, then filter to obtain a very strong coffee. Let cool until warm.
2. Prepare the caramel: in a small saucepan or the microwave, melt the sugar with the 2 tablespoons of water until you get an amber caramel. Immediately pour into the bottom of two ramekins (or small steam-safe cups). Tilt to coat the bottom. Let harden.
3. In a bowl, beat the eggs with a fork without making them foam. Add the sweetened condensed milk and the cooled brewed coffee. Mix gently. Strain the mixture through a fine mesh sieve to remove any lumps.
4. Arrange the ladyfinger cookies in a single layer over the caramel in the ramekins. Crush them slightly so they adhere to the caramel.
5. Pour the coffee mixture over the cookies in each ramekin. Cover each ramekin with a sheet of aluminum foil to prevent condensation.
6. Steam (in a steamer or a pot with a steamer basket) for 30 minutes over medium heat (gentle steam). The flans should be set but still jiggly in the center. Let cool to room temperature, then refrigerate for at least 2 hours.
7. Prepare the coffee liqueur whipped cream: in a cold bowl, whip the heavy cream until it thickens. Add the coffee liqueur in a steady stream while continuing to whip until firm peaks form.
8. Unmold each flan by running a knife blade around the ramekin and inverting it onto a plate. Top with a quenelle of the coffee liqueur whipped cream. Serve immediately.

Nutrition

Per serving

Energy

661.5 kcal

Protein

14.21 g

Carbohydrate

85.52 g

Fat

26.79 g

Fibre

4.9 g

Calcium

188.68 mg

Iron

0.45 mg

Magnesium

34.56 mg