Passion-Fruit Flan, Coffee-Mezcal Caramel
Cosi Cappuccino
Serves 4.
Preparation time: 20 minutes.
Cooking time: 65 to 75 minutes.
For the beverage: 4 capsules of Cosi (4 x 40 ml) · 4 x 50 to 70 ml cold milk to froth.
For the flans: 1 litre milk · 120 g granulated sugar · 3 eggs · 3 egg yolks · 1 tsp. natural vanilla extract · the pulp of 3 passion fruit. For the caramel: 200 g granulated sugar · 50 ml water · 1 capsule of Cosi (1 x 40 ml) · 10 cl of mezcal.
· Preheat oven to 180° C (350° F, gas mark 4) · Place the milk and sugar in a saucepan and simmer over low heat. Stir regularly and simmer until reduced by half · Prepare the caramel: place the sugar and water in a saucepan. Heat over medium heat without stirring until it darkens in colour. Remove from heat, add the mezcal and Cosi prepared espresso-style, stir together and pour into the bottom of 16 individual silicone moulds, tilting to cover interior surface · Prepare the flans: in a bowl, beat the eggs, egg yolks, fruit pulp and vanilla. Add the milk reduction and mix, strain with a colander. Pour into the moulds. Place moulds in a baking dish and fill the dish with boiling water to the rim of the moulds. Cover with foil and bake for 20 to 30 minutes. Remove from the oven and let the moulds cool in the baking dish · Unmould on a wire rack over a large dish or pie plate to collect the caramel. Serve the flans topped with this caramel
· Serve with a Cosi (40 ml) prepared cappuccino-style.
