Ingredients
Method
1.Preheat oven to 160°C (140°C fan forced).
2.Stir sugar and the water in medium saucepan over heat, without boiling, until sugar dissolves. Bring to the boil, boil, uncovered, without stirring, about 5 minutes or until mixture is golden brown. Pour evenly into six 1-cup (250ml) ovenproof dishes.
3.Whisk eggs and extra sugar together in medium bowl, stir in liqueur and combined coffee and the extra water.
4.Bring milk and cream to the boil in medium saucepan. Remove from heat,allow bubbles to subside. Gradually whisk milk mixture into egg mixture, strain into jug.
5.Place dishes in baking dish, pour custard into dishes. Pour enough boiling water into baking dish to come halfway up sides of dishes.
6.Bake flans about 30 minutes or until just set. Remove dishes from water, cool to room temperature. Refrigerate overnight.
7.Turn flans onto serving plates, serve with extra whipped cream and orange rind, if you like.
It is fine to use just one 300ml carton of cream for this recipe.
Note
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