Espresso flan with peach and melon salad

Name: Espresso flan with peach and melon salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 100 g + 75 g + 1 teaspoon sugar; 2 TABLESPOONS Espresso powder or 1 cup of espresso (instant); 200 g Whipped cream; 1⁄4 l Milk; 2 eggs + 4 egg yolks (Gr. M); 2 TABLESPOONS Lemon juice; 2 Peaches; 300 g Honeydew melon

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

100 g + 75 g + 1 teaspoon sugar
2 TABLESPOONS Espresso powder or 1 cup of espresso (instant)
200 g Whipped cream
1⁄4 l Milk
2 eggs + 4 egg yolks (Gr. M)
2 TABLESPOONS Lemon juice
2 Peaches
300 g Honeydew melon

Directions

1
The day before, caramelise 100 g sugar with 4 tablespoons of water in a pan until golden brown. Pour into an ovenproof pudding mould (approx. 800 ml content; alternatively a small box mould) and let it cool down.
2
Preheat oven (electric cooker: 150 °C/circulating air: 125 °C/gas: see manufacturer). Dissolve espresso powder in 5 tbsp. hot water. Whisk espresso with cream, milk, 75 g sugar, eggs and egg yolk. Pour through a sieve onto the caramel in the mould.
3
Place the mould on the fat pan (deep baking tray) and pour on so much hot water that the mould for 2⁄3 is in the water. Leave in the hot oven on the lower shelf for about 1 hour. Remove from the oven, let it cool down and put it in a cool place overnight.
4
The next day mix lemon juice and 1 teaspoon sugar. Wash, halve and stone the peaches and cut them into thin slices. Remove seeds from melon. Cut the flesh from the skin and dice finely.
5
Mix fruit with lemon juice. Turn over flan and serve with fruit salad.