Chocolate caramel custard

Ingredients

For the flan

– 6 portions of Kiri
– 75 cl of milk
– 6 eggs
– 1 c. coffee of black cocoa powder
– 130 g of sugar

For the caramel

– 80 g of sugar
– 1 c. teaspoon of lemon juice

Preparation

  1. In a saucepan, melt 40 g of sugar over medium heat. When it starts to caramelize, add again 40 g of sugar, 2 c. tablespoons of water and 1 c. tablespoon of lemon juice (this prevents the sugar from crystallizing).
    Let caramelize for about 1 minute over medium heat to obtain a nice amber color. Pour the caramel into a high-sided baking dish.
  2. Preheat the oven to 170°C.
    Heat the milk. In a mixing bowl, quickly whisk together the eggs, cocoa, sugar and Kiri portions.
  3. Pour the mixture into the dish over the caramel and bake for 40 minutes.
    Let cool, turn the dish over onto a large plate and remove the flan from the pan.

You can replace the cocoa with vanilla (two pods for 75 cl of milk) of milk) or by strawberry or orgeat syrup syrup (3 tablespoons for 75 cl) and in this case, reduce the amount of sugar to 100 g.