Flan Cake with Coffee Caramel Sauce

• Melt 200ml of sugar over low heat until it turns amber.
• Quickly pour the caramel into the bottom of ramekins or molds.
• Let it cool and harden.

In a large bowl, gently mix:

• 120g egg yolks

• 80g sugar

• A pinch of salt

• A few drops of vanilla

Slowly add 400ml Blue Band Multipurpose Cream and 175ml fresh milk while stirring gently to avoid creating bubbles.

Tip: Avoid vigorous mixing to prevent air bubbles in the flan.
Strain the mixture through a fine mesh sieve for a smoother texture.

• Pour the flan mixture into the prepared caramel-lined molds.

• Bake in a water bath (bain-marie) at 120°C (248°F) for 1 hour.

• Let cool and refrigerate before serving.

Slowly melt 70g of sugar over low heat until it turns golden caramel.
Add 200ml Blue Band Multipurpose Cream and stir well.

Separately, dissolve 4 sachets of instant black coffee in 42g of glucose syrup (add a little water if needed).
Pour this into the caramel mixture.

Then, add:

• 75g chocolate

• 30g butter

• 1–2g salt
  Stir until fully melted and smooth.

Blend the sauce for a silky finish.

• Carefully unmold the chilled flan.
• Drizzle generously with the coffee caramel sauce.
• Optionally, serve with fresh fruit or roasted almonds for extra flavor and texture.