A revisited custard flan with organic espresso and vanilla
The custard tart is a bit like the Proustian madeleine of French pastry. That creamy texture, that golden crust… a timeless classic. But have you ever thought of adding a strong espresso? The idea might seem surprising, yet the combination works wonderfully. The notes of dark chocolate and dried fruit in the…Organic Espresso They intertwine with the sweetness of bourbon vanilla to create a dessert that is both familiar and entirely new. The recipe remains accessible; there are no complicated techniques here. Just a little patience and precise baking. The result? A flan that jiggles just the right amount, with a beautiful caramelized crust on top and an aroma that will make your head spin.
Preparation time 25 minutes min
Cooking time 55 minutes min
Rest/cooling time 4 hours h
Total time 5 hours h 20 minutes min
Type of dish Dessert/Pastry
Kitchen French
1 24cm pie tin (preferably with a removable base for easy unmolding)
1 Chinese or fine sieve (to filter the mixture and obtain a perfectly smooth, bubble-free texture)
1 espresso machine, Italian coffee maker or French press (to prepare highly concentrated espressos)
1 kitchen brush (to apply the egg wash to the edges of the pastry)
- 1 pastry pure butter from the store (round, approximately 280g)
- 500 ml whole milk
- 250 ml full liquid cream (30% MG)
- 4 eggs whole
- 3 yellows extra eggs
- 120 g powdered sugar
- 40 g cornflour
- 90 ml chilled organic espresso coffee (approximately 3 espressos)
- 1 pod bourbon vanilla
- 1 pinch salt
- 1 tbsp of milk
Prepare the mold and the doughGenerously butter a 24cm tart tin. Unroll the shortcrust pastry and line the tin, pressing it firmly against the sides. Prick the base all over with a fork. Refrigerate for 30 minutes. This resting time is crucial to prevent the pastry from shrinking during baking. Infuse the milk with vanillaSplit the vanilla pod lengthwise and scrape out the seeds. In a saucepan, combine the milk and cream. Add the pod and vanilla seeds. Bring to a simmer over medium heat, then remove from the heat and let steep, covered, for 15 minutes. This step allows the vanilla to fully release its aroma. Prepare the deviceWhile the coffee is brewing, prepare 3 espressos with your Organic Espresso and let them cool completely. In a large bowl, whisk the whole eggs, extra egg yolks, and sugar until the mixture lightens in color. Add the cornstarch and salt, then whisk again until smooth and lump-free. Mix and filterRemove the vanilla bean from the milk (you can rinse and dry it to flavor your sugar). Gradually pour the warm milk and cream mixture over the eggs, whisking constantly to prevent them from cooking. Then add the cooled espressos and mix gently. Strain the mixture through a chinois or fine-mesh sieve to remove any air bubbles and obtain a perfectly smooth consistency. This step is the secret to a flawless flan. Two-stage cooking (anti-bubble technique)Preheat your oven to 180°C (350°F) (fan setting). Remove the tart tin from the refrigerator. Brush the edges of the pastry with the egg wash (egg yolk and milk). Carefully pour the coffee mixture into the tin, leaving about 2 cm (3/4 inch) of space at the top. Bake for 15 minutes at 180°C (350°F). Then immediately reduce the temperature to 150°C (300°F) and continue baking for 35 to 40 minutes. The flan is done when the surface is golden brown and the center still jiggles very slightly when you gently shake the tin. A slight jiggle in the center is normal; it will firm up as it cools. Gradual coolingThis is the most important step for the texture. Remove the flan from the oven and let it cool completely to room temperature for at least 2 hours. Do not refrigerate it while it is still hot, as this will cause condensation. Once it has cooled to room temperature, refrigerate it for at least another 2 hours, ideally overnight. Perfect release from the moldFor perfect unmolding, gently run a knife blade between the pastry and the mold. If you're using a springform pan, it's even easier. The flan is best enjoyed chilled but not frozen; take it out of the refrigerator 15 minutes before serving to allow its full flavor to develop.
Presentation and support
Espresso custard tart is perfectly delicious on its own, but a few touches can elevate the experience. Serve it in generous slices on individual dessert plates. A light dusting of unsweetened cocoa powder around the edge of the plate subtly hints at the coffee's presence. For those with a sweet tooth, a small quenelle of lightly sweetened vanilla whipped cream provides a welcome, creamy contrast. You can also accompany each slice with a drizzle of salted caramel, as the bitterness of the coffee and the salty sweetness of the caramel create a remarkable harmony. As for drinks, serve this tart with a strong espresso or a small glass of coffee liqueur to extend the aromatic experience. The presentation is intentionally simple; the creamy texture and captivating aroma should speak for themselves.
Barista notes
The success of this recipe depends on the quality of your espresso. For this flan, we recommend our Organic Espresso Its intense notes of dark chocolate, dried fruit, and cocoa bring an incomparable aromatic depth to the brew. Its round and balanced body blends perfectly with the sweetness of the cream and vanilla without ever overpowering. Prepare three strong espressos and let them cool completely before adding them, as hot coffee could prematurely cook the eggs. If you find the bitterness too pronounced, you can reduce it to two espressos for a more delicate version, perfect for introducing palates less accustomed to coffee. The coffee's intensity is more pronounced after chilling, so keep this in mind for your first attempt. For optimal results, use freshly ground beans and a 25- to 30-second extraction, which will guarantee the perfect balance between bitterness and sweetness. 
