Coffee Flan with Praliné

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recipe by Stéphanie Bienvenu https://www.stephaniebienvenu.com/

  • Time icon
    Total Time
    10hrs 20mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    1508
based on 1 ratings

A soft, delicious flan enhanced with the flavour of coffee. Prepare the day before serving as the flan will need to chill overnight once baked to ensure it is firm. User generated recipes have not been re-tested by Kenwood.

recipe updated Mar 6, 2024

Ingredients

  • Unsalted butter icon
    Unsalted butter
    120 g
  • Coffee beans icon
    Coffee beans
    50 g
  • All purpose flour icon
    All purpose flour
    230 g
  • Unsweetened cocoa powder icon
    Unsweetened cocoa powder
    20 g
  • Fine salt icon
    Fine salt
    2 g
  • Icing sugar icon
    Icing sugar
    90 g
  • Ground hazelnut icon
    Ground hazelnut
    30 g
  • Egg icon
    Egg
    155 g
  • Caster sugar icon
    Caster sugar
    400 g
  • Cornflour icon
    Cornflour
    70 g
  • Whipping cream icon
    Whipping cream
    300 g
  • Whole milk icon
    Whole milk
    600 g
  • Almonds icon
    Almonds
    250 g
  • Hazelnuts icon
    Hazelnuts
    250 g
  • Coffee beans icon
    Coffee beans
    30 g

Tools

  • kCook icon Oven
  • kCook icon Stove
  • kCook icon Cooking Chef XL
  • kCook icon Sieve
  • kCook icon Frying pan
  • kCook icon Food processor attachment
  • kCook icon Round pan - 15cm (6")
  • kCook icon Baking tray - large

Step preview

  1. Making the pastry:
  2. Fit the K-Beater
  3. Add the ingredients into the appliance bowl, fit the splashguard
  4. Mix until fine crumbs form - 2 minutes, speed 2
  5. Then add egg
  6. Mix until a dough forms - 1 minute, speed 2
  7. Wrap the dough in plastic wrap
  8. Chill in the fridge - 1 hour
  9. Grease a round pan and set aside
  10. Retrieve the dough from the fridge and remove the plastic wrap
  11. Roll out the dough until 4-5mm thick
  12. Line the round pan with the rolled-out dough
  13. To make it easier, cut out a strip of pastry for the side
  14. Cut out a disc, the same diameter as the pan
  15. Chill in the freezer and continue
  16. Making the flan mixture:
  17. Preheat an oven to 180ºC
  18. Clean the appliance bowl and fit the Creaming Beater
  19. Add the ingredients into the appliance bowl, fit the splashguard
  20. Mix until smooth - 30 seconds, speed 2
  21. Then add cornflour
  22. Mix until smooth - 30 seconds, speed 2
  23. Then add the next ingredients
  24. Cook until well combined - 4 minutes, 110ºC, speed Stir 1
  25. Cook until thickened - 3 minutes, 150ºC, speed Stir 1
  26. Retrieve the dough-lined pan from the freezer
  27. Strain the flan mixture through a sieve into the pan
  28. Bake until golden - 35 minutes, 180°C
  29. Remove from the oven and let cool completely
  30. Chill in the fridge over night
  31. Making the praliné:
  32. Preheat an oven to 170ºC
  33. Line a baking tray with parchment paper
  34. Rub the hazelnuts in your hands to remove the skins and add onto the tray
  35. Then add almonds
  36. Bake and continue - 20 minutes, 170°C
  37. Line a baking tray with parchment paper or silicone sheet
  38. Heat a frying pan - medium-high heat
  39. Add sugar in batches to make a dry caramel, golden in colour
  40. Remove from the heat and pour onto the lined tray
  41. Let cool until hardened
  42. Remove the nuts from the oven and let cool
  43. Fit the blade to the Food Processor attachment
  44. Transfer the nuts into the attachment
  45. Break up the hardened caramel into the attachment
  46. Then add coffee beans
  47. Blend until a paste forms
  48. Retrieve the flan and remove the pan
  49. Serve with the praliné
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