Recipes

Caramel-coffee biskoflan

Caramel-coffee biskoflan
Ingridients
Caramel
50 g.
30 g.
Flan
150 g.
coffee (strong)
75 ml
125 ml
2 шт.
1 шт.
30 g.
Biscuit
butter (softened)
75 g.
75 g.
1 шт.
1 шт.
coffee (strong)
40 g.
60 g.
30 g.
5 g.
For 6 porions
Caramel
sugar
50 g.
lemon juice
30 g.
Flan
condensed boiled milk
150 g.
coffee (strong)
75 ml
milk
125 ml
eggs
2 шт.
egg yolks
1 шт.
liquid caramel
30 g.
Biscuit
butter (softened)
75 g.
sugar
75 g.
eggs
1 шт.
egg whites
1 шт.
coffee (strong)
40 g.
wheat flour
60 g.
cocoa
30 g.
baking powder
5 g.

Caramel-coffee biskoflan

Biskoflan — popular Spanish dessert. It combines biscuit dough and flan, which are baked simultaneously in a water bath. Happens some mystery when you put the dough into a mold, pour flan. Once the mold is placed in hot water the dough rises and flan sinks to the bottom… Magic!
A New Year's Eve so anxious for miracles.
With gratitude and pleasure used recipes by Maria Selivanova and Natasha (Natapit).

Preparation:
First prepare the dishes — molds for souffle (I had 6 portions of 150 ml) and a large rectangular high form for water bath.
Caramel-coffee biskoflan.

CARAMEL: In a deep bottom pan on a quite strong heat melt sugar with lemon juice (lemon juice here gives only that the caramel won`t harden quickly, and it will be easier to work with it). Caramel should be fairly light, burned caramel is bitter.
With the resulting caramel grease the bottom and if possible walls of the dish, where will be placed flan.

Caramel-coffee biskoflan.

Whisk ingredients for FLAN to get smooth mass. Do not mix.

Caramel-coffee biskoflan.

BISCUIT: Mix melted butter with sugar. Add yolk, continue to mix. Add warm coffee.

Caramel-coffee biskoflan.

Mix flour with cocoa, salt and baking powder, sift to the butter-egg mixture. Mix it.

Caramel-coffee biskoflan.

Mix the whites, carefully add to dough.

Caramel-coffee biskoflan.

Spread biscuit into molds (it should cover 1/4 of the mold). Pour flan on dough.

Caramel-coffee biskoflan.

Put molds into a big baking form (cover bottom with newspaper – for water not to boil a lot), pour with hot water for 2/3 (be careful, not to pour water inside). Cover form with foil.
Bake at 170*С for 35-45 min, it depends from molds.

Caramel-coffee biskoflan.

Ready biskoflan cool at room temperature and refrigerate for several hours (better at night).
Caramel-coffee biskoflan.

Remove from molds before serving — move a sharp knife around the edge of the form and turn over on a plate.
Decorate as you wish. Spanish decorate flans with whipped cream. But you can use fresh fruit and caramel or chocolate.
Caramel-coffee biskoflan.

Very tasty!

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Comments (11)
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+
0
Ларочка, какая красотища!!! Хочу такое!
avatar

lakshmi

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0
Это очень вкусно!Метод выпечки похож на мой любимый торт «Крем-карпамель», только там тесто выливается в крем.Обязательно попробую приготовить!
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Mila

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0
Краса і смакота!!! кавове диво!
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Dzyga

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0
Лариса, рада тебе!!! Прекрасный рецепт!!! Отдохну от Рождественских праздников и попробую приготовить магический рецепт!!!
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NONNAPINA

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0
Який смачний і ніжний десерт
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Sellin

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0
Слово-в-слово на многих кулинарных сайтах, даже фото… Плагиат!!! Разве так честно???
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barssav

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0
Интересно кто у кого? Готовила сама и фото мои…
На сайте не первый день. Даже утварь кухонная из одной фото сессии в другую кочует…
Так что мне нечего стыдиться.
avatar

Glaros

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0
Вы — МАСТЕРИЦА!!!
avatar

barssav

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0
Спасибо!
avatar

Glaros

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0
Красотища! Никогда не пробовала такой десерт!
avatar

OlgaSuper

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0
Попробуйте. Он того стоит.
avatar

Glaros