Tuaca Cappuccino Flan

Makes 8


1 tablespoon dark roasted espresso beans, ground

1/4 cup Tuaca liqueur

1 fresh vanilla bean

1 quart 40 percent fat heavy whipping cream

8 large egg yolks

1 ½ cups sugar

1 lemon



In 2 quart saucepan, add 1 cup sugar and ½ cup water, plus juice of half a lemon

Heat on high; do not stir

Boil mixture until golden brown, and allow to cool off of heat for 30 seconds, or until mixture becomes smooth

Pour mixture into 8 (5 ounce) ceramic ramekins, covering just the bottom of the ramekin and allow to cool

In mixing bowl, add 8 egg yolks and ½ cup sugar, and whisk by hand

In a saucepan over low heat, combine Tuaca, espresso beans, heavy whipping cream, and vanilla bean

Continue to heat, stirring occasionally until mixture begins to let off steam

Heat for 5 minutes, and slowly whip mixture into bowl with yolk mixture

Mixture will create a small amount of foam, which needs to be skimmed off

Pour mixture into ramekin on top of caramel sauce

Bake in water bath at 300 degrees for 1 hour 40 minutes in conventional oven.

Allow to cool in refrigerator for 3 hours.

To serve, cut around edge of ramekin with small pairing knife, and slip onto plate. Caramel sauce will be on top of flan.