Coffee-orange flan – a detailed recipe cooking. 
Photo of the dish: Кон ПулосTime: 3 hours. 20 minutes. Difficulty: medium Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. Sahara
- 5 large eggs
- 4 tsp instant coffee
- 1 grated zest of 1 orange
- 1 can (420 gr.) Of condensed milk
- 3.5 tbsp. low-fat cream (10% fat)
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
Recipes with similar ingredients: condensed milk, cream, cream, coffee, eggs, vanilla extract, cinnamon
Recipe preparation:
- Cook caramel: heat over medium heat in medium-sized sugar pan until it begins to melt. Boil without interfering, occasionally shaking the pan until sugar will not acquire a dark amber color, approximately 10 minutes Stir in the orange zest and cook for 30 seconds. Pour caramel into round 23 cm. baking dish and distribute along the bottom, tilting shape from side to side. Leave on for 10 minutes to caramel hardened.
- Prepare custard: turn on the oven, and preheat up to 180 ° C. Pour into a large cup of coffee and add 1 tbsp. l warm mix water to dissolve coffee. Add eggs and beat with using a whisk. Add condensed milk, milk, vanilla extract, cinnamon and 1/8 tsp salt, mix until smooth condition. Strain the mixture through a fine sieve into a mold baking.
- Prepare the flan in a water bath: cover loosely for baking foil (not allowing the foil to touch custard). Place a kitchen towel in a large baking dish and put on it a round shape with a flan. Put in the oven and fill a large form half with hot water. Bake flan until the custard hardens, but still remains baked in the center, approximately 1 hour 30 minutes – 1 h. 45 min. Remove form from oven and refrigerate without removing from water baths, for 1 hour. Remove the flanned form from the water and cover film. Put the flan in the refrigerator and refrigerate for 8 hours.
- Draw a knife along the edge of the mold to separate the flan and give stand for 20 minutes Cover the dish with a dish and gently turn. Pour on the flan with the remaining caramel.
