Flan Recipe

Preheat Oven

Preheat your oven to 350°F (175°C).

Prepare Flan Mixture

In a blender, combine the eggs, sugar, whole milk, vanilla extract, and dried candy cap mushrooms. Blend until smooth.

Caramelize Sugar

In a saucepan over medium heat, add 1/2 cup of sugar and let it melt. Swirl the pan until the sugar turns a golden brown color. Pour the caramel into the bottom of a flan mold or individual ramekins, making sure to coat the bottom evenly.

Bake Flan

Pour the flan mixture over the caramelized sugar. Place the mold or ramekins in a baking dish and fill the baking dish with hot water halfway up the sides of the mold. Bake for about 50-60 minutes, or until the flan is set.

Cool and Refrigerate

Remove from the oven and let cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Whip Cream

In a mixing bowl, combine heavy cream and powdered sugar. Whip until soft peaks form.

Add Sambuca

Gently fold in the sambuca until fully combined. Set aside in the refrigerator until ready to serve.

Mix Dry Ingredients

In a bowl, combine coffee grounds, all-purpose flour, brown sugar, and salt.

Add Butter

Pour in the melted butter and mix until the mixture resembles coarse crumbs.

Bake Crumble

Spread the coffee crumble mixture on a baking sheet and bake at 350°F (175°C) for 15-20 minutes or until golden brown. Let cool completely.

Plate the Flan

To serve, run a knife around the edges of the flan and invert it onto a plate. Pour any remaining caramel sauce over the top.

Add Sambuca Crema

Spoon the sambuca crema over the flan.

Garnish with Coffee Crumble

Sprinkle the coffee crumble on top for added texture and flavor.