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Caramel Flan with Black Coffee Granita

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Caramel Flan with Black Coffee Granita

Two-time MasterChef Australia contestant Tommy Pham makes this delicious Caramel Flan with Black Coffee Granita recipe using basic pantry ingredients and the Panasonic NN-CT56M 3-in-1 Convection Microwave Oven. Achieve the iconic jiggly texture of a flan and try it for your next dinner party!
Author: Tommy Pham

Ingredients

  • 3/4 cup Caster sugar
  • 60 ml Water
  • 500 ml Milk
  • 200 ml Cream
  • 90 g Sugar
  • 1 tsp Vanilla pasta
  • 3 Egg yolks
  • 3 Whole eggs
  • 2 cups of Long black coffee
  • 1 tbsp Sugar

Instructions

  • Preheat microwave oven to 150°C.
  • Melt ¾ cup of sugar in pan until golden brown, add water and stir vigorously.
  • Pour caramel into 8-inch cake tin/bowl and swirl to evenly spread.
  • Add milk, cream, sugar and vanilla paste into a pot, stir to combine.
  • Place pot on stove on medium, heat up until liquid just bubbles up and sugar has dissolved.
  • Pour mixture into cake tin.
  • Place a large tray or bowl into the oven, line it with a tea towel, add the cake tin and pour boiling water into the tray until it reaches about halfway up the cake tin.
  • Bake at 150°C for 45mins or until the cake just jiggles when you shake it out of the oven.
  • Place flan into fridge and chill overnight.
  • Place coffee into a freezer safe container, mix in sugar and freeze overnight.
  • Next day, cut around the cake tin, place a plate over the tin and carefully flip over, give the flan a good shake and tap to release it and watch the caramel ooze out.
  • To serve the flan, place onto plate, and add some extra caramel sauce.
  • Grate the frozen coffee with a fork and place a heaped tablespoon on top of the flan and enjoy!