Mocca Blancmange with Cachaça Cream

Total time: 15hr 15m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 412 Kcal


  • 3 dl milk
  • 0.5 dl full cream
  • 25 g coffee beans
  • 0.5 tbsp. sugar
  • 3 tbsp. Water
  • 0.5 tsp. lemon juice
  • 0.75 dl strong espresso hot
  • 3 fresh eggs
  • 0.5 tbsp. rum (Cachaca or Bacardi)


  • Combine the milk with the cream and coffee beans, cover and leave to steep in the fridge for about 12 hours. Boil the sugar, water and lemon juice in a wide-bottomed pan without stirring. Reduce the heat, continue to simmer until a pale brown caramel has formed. Remove the pan from the heat. Pour in the espresso and simmer, covered, until the caramel has dissolved; reduce to a syrupy consistency and divide into the prepared moulds. Do not clean the pan.
  • Pour the 'mocha milk' into the same pan through a sieve and bring to the boil. Thoroughly mix the eggs and sugar. Pour in the hot liquid, stirring.
  • Cook in a bain-marie: Transfer the moulds to a cloth in an oven-proof dish. Pour the mixture into the moulds and individually cover them with foil. Pour in boiling water to 2/3 the height of the moulds. Cook the flans for approx. 45 mins. in the lower half of an oven preheated to 170°C.
  • Remove the tin and leave the moulds to stand in the tin for approx. 10 mins. Take out of the oven, remove the foil. Allow the flans to cool completely, cover and chill for approx. 2 hours until set.
  • Serve: Carefully separate the flan from the rim of the mould using the tip of a knife, briefly dip the mould into hot water if necessary, then turn it out onto a plate.
  • Thoroughly mix the Cachaça and sugar. Pour in the cream, beat until foamy and serve with the mocha flans.

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