Description

This chocolate and coffee flan is a creamy and delicious dessert, perfect for any occasion. The combination of chocolate and coffee creates an intense and aromatic flavor that everyone will love. It is very easy to prepare with the Thermomix® and requires few ingredients. I often make it for family celebrations or just to treat myself. The smooth texture and balanced flavor make it an irresistible dessert. Go ahead and try it, I assure you that you will not regret it! Also, it is ideal to prepare in advance and have it ready for when you need it. A classic dessert with a special touch.

Ingredients (6 ingredients)

4 piece eggs

0.5 l milk

0.5 cup sugar

2 cucharadas cocoa

1 tsp instant coffee

2 cucharadas sugar for the caramel

Preparation (6 steps)

Prepare the caramel

Place 2 tablespoons of sugar in a pan or directly in a mold suitable for low heat. Cook over low heat until golden caramel is obtained. Pour the caramel into the bottom of the mold and reserve. (This step is done outside the Thermomix).

Heat the milk with the ingredients

Thermomix® Setting

8 min/194°F/Speed 2 90

Pour 1/2 liter of milk, 1/2 cup of sugar, 2 tablespoons of cocoa powder and 1 teaspoon of instant coffee into the Thermomix bowl. Program 8 Min./90°C/Stufe 2, stirring with the spatula to ensure that the cocoa dissolves well.

480

Beat the eggs

In a separate bowl, beat 4 eggs with a wire whisk for 1-2 minutes until foamy. (This step is done outside the Thermomix).

Mix the hot milk with the eggs

Pour the hot milk over the beaten eggs and mix gently with a spatula to integrate the ingredients. (This step is done outside the Thermomix).

Cook the flan

Thermomix® Setting

35 min/Varoma/Speed 1 Varoma

Pour the mixture over the caramel in the mold. Cover the mold with aluminum foil. Place 500 ml of water in the Thermomix bowl. Place the mold with the flan in the Varoma container. Program 35 Min./Varoma/Stufe 1.

2100

Cool and unmold

Remove the flan from the Varoma and let it cool completely at room temperature. Then, refrigerate for at least 2 hours. To unmold, run a knife along the edges of the mold and flip it onto a plate. Serve cold. (This step is done outside the Thermomix).

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

Chocolate and coffee flan is a dessert that reminds me of my grandmother. She, a pastry chef without a Thermomix, prepared a classic egg flan that was the star of every family meal. Over time, I experimented and adapted her recipe, adding the bitter and deep touch of chocolate and the stimulating aroma of coffee. This flan is my tribute to her, a way to keep her memory alive through flavors. The ingredients are simple, but each one plays a crucial role. The eggs are the base, providing richness and creamy texture. The milk, preferably whole, contributes to the smoothness and body of the flan. Sugar, in addition to sweetening, helps to caramelize the surface and balance the bitterness of the chocolate and coffee. Cocoa powder, of good quality, is essential for an intense flavor and a deep color. I usually use pure unsweetened cocoa to better control the sweetness. Instant coffee, although it seems like a minor ingredient, enhances the flavor of the chocolate and adds an aromatic note that makes it irresistible. The preparation with the Thermomix® makes the work much easier. It is important to dissolve the cocoa well in the hot milk to avoid lumps. The spatula is your best ally in this step. When beating the eggs, it is not necessary to overdo it. We just want to integrate them and aerate them slightly. When mixing the hot milk with the eggs, do it gently to prevent them from cooking and forming lumps. The water bath in the Varoma is key for uniform cooking and a silky texture. Make sure the mold is well covered with aluminum foil to prevent water from entering. For a vegetarian version, you can substitute cow's milk for almond or soy milk. For a vegan version, you can use coconut milk and substitute the eggs for a ripe banana puree or a mixture of aquafaba (the cooking water of chickpeas) and cornstarch. Experiment with spices such as cinnamon, cardamom or nutmeg to give it a different touch. A splash of coffee liqueur or rum can also enhance the flavor. To serve, you can accompany the flan with whipped cream, fresh red berries or a homemade chocolate sauce. A few fresh mint leaves will also give it a touch of freshness. The flan keeps well in the refrigerator for several days. In fact, it improves over time, as the flavors intensify. You can prepare it in advance and have it ready for any occasion. Unmolding it can be a bit tricky. Immerse the base of the mold in hot water for a few seconds to loosen the caramel. Then, run a knife along the edges and carefully flip it onto a plate.