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The mild, fruity flavours of NESCAFÉ Farmers Origins Colombia Decaffeinato Coffee Pods inspired Chef Martin Benn to develop this recipe, his take on a South American dessert, perfect for dinner parties.
Prep time 10 min
Cook time 50 min
Serves 6
Freeze time 120 min

INGREDIENTS

INGREDIENTS FOR
6 SERVINGS
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NESTLÉ Sweetened Condensed Milk 395g
In this recipe
NESTLÉ Sweetened Condensed Milk 395g
 Buy online
NESTLÉ CARNATION Creamy Evaporated Milk 340ml
In this recipe
NESTLÉ CARNATION Creamy Evaporated Milk 340ml
NESTLÉ PLAISTOWE Premium Milk 200g
In this recipe
NESTLÉ PLAISTOWE Premium Milk 200g
 Buy online
NESTLÉ PLAISTOWE Premium White 180g
In this recipe
NESTLÉ PLAISTOWE Premium White 180g
 Buy online

METHOD

  1. Using a Nespresso machine, extract 2 espresso shots of NESCAFÉ Farmers Origins Colombia Decaffeinato to obtain 95g of coffee. Set to one side.
  2. For the Coffee Jelly - pour 80g of the coffee (reserve remaining 15g), sugar and water into a pot and bring to around 80c. Stir until the sugar has dissolved.
  3. Soak the gelatine in ice water for about 5 minutes or until it becomes soft and pliable. Squeeze out as much water as possible and then add gelatine to hot coffee mixture and stir until dissolved. Pass through a sieve and reserve at room temperature.
  4. For the Custard Base - Whisk the egg yolks in a bowl.
  5. Pour the condensed milk, evaporated milk and full cream milk into a pan and add in the vanilla pod and seeds. Bring to the simmer.
  6. Pour the milks over the egg yolks while whisking to combine well together. Pour the egg mixture back into the pan, and heat gently while stirring continuously. Bring the temperature to 82C. Do not boil or over heat.
  7. Remove from the heat and pass through a sieve into a clean bowl, removing the vanilla pod. Set to one side.
  8. For the Tres Leche Flan - Warm the custard to around 50C and squeeze out the gelatine from the water.
  9. Add the gelatine to the custard mixture and stir to incorporate until the gelatine has dissolved.
  10. Melt the milk and white chocolates together in the microwave until fluid and then stir through the custard mix until fully incorporated. Add in the reserved 15g of coffee and salt and stir to incorporate.
  11. Add the cream in three batches and fold through, making sure not to lose too much air.
  12. Pour 90g each into prepared molds or divide equally between glasses. Tap molds/glasses down on a cloth to remove excess air and to flatten the surface
  13. Place in refrigerator until surface becomes firm.
  14. Once the surface becomes firm enough pour around 15g on top of the cream in the molds or glasses. Place into the refrigerator and leave to set for at least 2 hours before serving.
  15. To remove flans from molds, use your finger gently pull the jelly and cream from the sides of the mold. You can also use a toothpick to help. Try not to use hot water as it will melt too quickly.
  16. If using a glass, serve as is.

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