Coffee Chiffon Flan from The Robert Carrier Cookbook by Robert Carrier
Soak gelatine in cold water. Warm the milk. Cream together egg yolks, half the sugar, and coffee. Pour on warm milk, stirring constantly; return to heat and cook gently until custard just coats the...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- ¾ pint milk
- 4 eggs, separated
- ¼ teaspoon salt
- coarsely grated chocolate
- 4 tablespoons cold water
- ¼ pound castor sugar
- 1 level tablespoon powdered gelatine
- 2 level tablespoons powdered coffee
- 1 9-inch prebaked flan case
- ¼ pint double cream, whipped
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