1/2 cup (125ml) freshly made strong espresso coffee, cooled completely
Method
Preheat the oven to 180°C. Place six 150ml ramekins in a baking dish that comfortably holds them side by side.
Crack the eggs into a large bowl, then add 1/3 cup (75g) sugar and whisk to combine. Slowly add vanilla, milk and coffee, whisking. Strain through a sieve.
Place remaining 2/3 cup (145g) sugar in a small non-stick saucepan with 1/3 cup (80ml) water. Gently warm over medium-low heat, without stirring, until the sugar has dissolved. Increase the heat to medium and cook for 4-6 minutes until the syrup turns golden. Remove from the heat and allow to cool for a couple of minutes.
Divide the caramel between the ramekins. Allow to stand for 5 minutes to firm up, then divide the custard evenly between the ramekins.
Very carefully pour water into the baking dish to come halfway up the sides of the ramekins, being careful not to get any water in the ramekins themselves. Bake on the middle shelf of the oven for 40-45 minutes or until the centre of each flan has just set but is still wobbly.
Remove ramekins from baking dish and cool to room temperature. Cover and chill for at least 2 hours. To serve, boil some water and pour it into a bowl. Run a sharp knife around the edge of each custard and dip the bottom of each ramekin in hot water for 10 seconds to loosen, then turn out onto individual plates, jiggling the ramekin.
This Torta di caffe recipe originally appeared on Delicious.
