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Coffee and cocoa flans

Dessert70 minutes6 people200 calories
1/52/53/54/55/5 (49 votes)
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By Mayra Fernandez Joglar

With these coffee and cocoa flans you can enjoy, at the same time, your favorite flavors without having to choose between one and the other.

This recipe is very attractive because the puddings have 2 layers full of flavor but they complement each other perfectly. Not to mention its texture so smooth that you will want to repeat.

These flans remind me a lot of the flavor of tiramisu, saving the differences, of course! But both desserts play with the taste of intense coffee and cocoa powder that, if combined well, form a delicious tandem.

Coffee and cocoa flans

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With this delicious dessert you will enjoy your favorite flavors doubly.

Coffee and cocoa flans
  • Mayra Fernandez Joglar
  • Recipe type: dessert
  • Calories: 200
  • Rations: 6
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 1 egg at room temperature
  • 4 yolks at room temperature
  • 100g coconut sugar
  • 500 g milk at room temperature
  • 1 tablespoon (dessert size) vanilla paste (see recipe)
  • 20 g of pure cocoa powder
  • 10 g soluble coffee
  • 700 g of water for steam
  • Liquid candy (see recipe)

Preparation

  1. We caramelize 6 small containers with, at least, a capacity of 100 cc and we reserve them.

  2. We heat the milk with the vanilla paste by programming 6 minutes, 90º, speed 1.
    After time has elapsed, we withdraw and reserve.

  3. Without washing the glass, we put the butterfly on the blades. Add the egg, the yolks and the sugar, beat for 2 minutes, speed 2.

  4. We program 1 minute, speed 2 and we incorporate the milk through the nozzle.

  5. We remove half of the cream (about 320 g) and leave the rest in the glass.

  6. Add the soluble coffee, making sure it does not fall on the butterfly and the blades. We mix during 30 seconds, speed 2.

  7. We distribute the mixture, carefully, among the 6 containers that we have caramelised.

    We cover them with aluminum foil and place them in the varoma.

    We put a sheet of kitchen paper to make sure that the steam does not enter our puddings.

    We close the varoma with its lid.

  8. Without washing neither the glass nor the butterfly, we pour the other half of the cream that we have reserved and the pure cocoa powder. Also be careful that it does not fall on the blades or the butterfly. We mix during 30 seconds, speed 2. We withdraw and reserve.

  9. We rinse the glass and add the 700 g of water. We place the varoma in its position with the puddings inside and the lid on. We program 25 minutes, varoma temperature, speed 2.

  10. After time, we carefully open the varoma and the puddings. We pour the cocoa cream that we have prepared and reserved.

    We have to pour it very carefully so that it breaks the layer of coffee. I usually help myself with a spoon and make sure that the cocoa cream falls on it, so the jar fills up little by little and the layer below does not suffer damage.

    When we have the cocoa cream distributed, we close the jars with the aluminum foil and put them back in the varoma.

    We place the varoma back in its position, check that there is enough water in the glass and program 25 minutes, varoma temperature, speed 2.

  11. After time has elapsed, we remove one of the puddings and check that it is already done. If the center is solid you can remove them from the varoma. If the center is liquid, it means they lack cooking, so prolong the time, at the same temperature and speed.

  12. When they are ready, we remove them and let them cool before storing them in the fridge.

  13. When serving, sprinkle them with pure cocoa or a little whipped cream.

Do you want to know more about these coffee and cocoa flans?

The first thing you have to know when it comes to any type of flan is that the type of mold that you use will mark the cooking time.

If you use molds of aluminum You will need less time to cook them than if you use glass or ceramic molds.

Another important detail is the size. The individual puddings always get faster than large puddings. So if you prefer to use a single large mold for the whole family, keep these recommendations in mind:

Before caramelizing it, make sure your mold fits in the varoma. You already know that varoma has a very peculiar capacity and shape and not all molds adapt well.

Also make sure that the varoma closes well. This is essential for it to form steam and your flan is perfect.

You also can't use a mold Too big because the layers will be very thin and the result will not be as expected. (I tell you from my own experience 😉)

Also don't be overwhelmed by the material or the size because it is very easy to know if your puddings are ready or not. You just have to check them, if the center is set they are ready to be removed. If, on the contrary, the center is liquid, it means that they have a few minutes to go. So prolong the cooking and check again.

As you will see when you read the recipe, these flans they are made in 2 cooks, one for each layer. But I assure you that, although the first layer cooks twice as long, it is not hard or pasty. On the contrary, both are soft and easy to drink.

When preparing them, I usually put the layer of coffee on the bottom and the cocoa on top, but the order does not matter. You can vary it without any problem.

You can make them using regular soluble coffee or decaffeinated soluble coffee. You will not notice the difference and so you can finish that boat that you bought months ago to make the Dalgona coffee.

When you go to serve them, you can decorate it by sprinkling pure cocoa powder. Use a fine mesh strainer so that you have a homogeneous and well distributed layer.

You can also put a little whipped cream, especially if your guests are super sweet. Personally, I like the first option better because the flavors are better distinguished and I enjoy them more.

More information - Original tiramisu / Dalgona coffee

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, Desserts, Varoma Recipes

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