Decaf Coffee Flan

A smooth, indulgent dessert that melts in your mouth, revealing the strength and subtle cocoa notes of the Decaffeinato Intenso Grand Cru.

Icon - Inspiration - Level Icon - Inspiration - Milk
Icon - Time 20 min. Icon - Level Easy

Here is what you need

Ingredients

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  • capsules of Ristretto Decaffeinato Grand Cru (2 x 40 ml/ 1.5 oz)
  • egg yolks
  • 300 ml / 10.2 oz of milk
  • 300 ml / 10.2 oz of single cream
  • 120 g / 4 oz of caster sugar
  • gelatin sheets
  • water glasses (110 ml/4 oz)
  • bowl
  • saucepan
  • Blender/mixer
  • Wooden spoon
  • Ritual Water

Materials

  • water glasses (110 ml/4 oz)
  • bowl
  • saucepan
  • Blender/mixer
  • Wooden spoon
  • Ritual Water

Let's make it!

  • Soak the gelatine sheets in cold water to soften them in a bowl
  • In another bowl, whisk the egg yolks and sugar until the mixture is pale and creamy
  • Prepare the 2 capsules of Ristretto Decaffeinato Grand Cru in espressos (2 x 40 ml/ 15 oz) pour in the bowl
  • Heat the milk and the cream in the saucepan
  • Take the saucepan off the heat and stir in the coffee
  • Pour on the egg mixture and mix well
  • Pour the mixture back into the saucepan
  • Cook, stirring gently with a wooden spoon, until the cream thickens and has the consistency of custard
  • When the cream has reached the desired consistency, add the squeezedout gelatine sheets
  • Stir until the gelatine sheets have completely dissolved in the coffee cream
  • Pour the mixture into the water glasses and chill in the refrigerator for at least 3 hours

Recommended Nespresso coffees

Picto - Capsule - Classic Original
Arpeggio Decaffeinato 9 Chart - Intensity
Ristretto Decaffeinato 10 Chart - Intensity
Arpeggio Decaffeinato 9 Chart - Intensity
Ristretto Decaffeinato 10 Chart - Intensity

Decaf Coffee Flan

  • Icon - Time 20 min.
  • Icon - Level Easy

Materials

  • water glasses (110 ml/4 oz)
  • bowl
  • saucepan
  • Blender/mixer
  • Wooden spoon
  • Ritual Water

Recommended Nespresso coffees

Ingredients

  • capsules of Ristretto Decaffeinato Grand Cru (2 x 40 ml/ 1.5 oz)
  • egg yolks
  • 300 ml / 10.2 oz of milk
  • 300 ml / 10.2 oz of single cream
  • 120 g / 4 oz of caster sugar
  • gelatin sheets

Inspirations

Icon - Inspiration - Level Icon - Inspiration - Milk

Let's make it!

  • Soak the gelatine sheets in cold water to soften them in a bowl
  • In another bowl, whisk the egg yolks and sugar until the mixture is pale and creamy
  • Prepare the 2 capsules of Ristretto Decaffeinato Grand Cru in espressos (2 x 40 ml/ 15 oz) pour in the bowl
  • Heat the milk and the cream in the saucepan
  • Take the saucepan off the heat and stir in the coffee
  • Pour on the egg mixture and mix well
  • Pour the mixture back into the saucepan
  • Cook, stirring gently with a wooden spoon, until the cream thickens and has the consistency of custard
  • When the cream has reached the desired consistency, add the squeezedout gelatine sheets
  • Stir until the gelatine sheets have completely dissolved in the coffee cream
  • Pour the mixture into the water glasses and chill in the refrigerator for at least 3 hours

Enter your date of birth

Coffee and alcohol get along very well. However, to discover how, you need to be 18 or more

The abuse of alcohol is dangerous for your health. Consume with moderation.

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