Coffee Chiffon Flan

Appears in

By Robert Carrier

Published 1965

  • About


  • 1 9-inch prebaked flan case
  • 1 level tablespoon powdered gelatine
  • 4


Soak gelatine in cold water. Warm the milk.

Cream together egg yolks, half the sugar, and coffee. Pour on warm milk, stirring constantly; return to heat and cook gently until custard just coats the spoon. Cool. Dissolve gelatine over gentle heat; stir into cooled coffee custard. Fold in whipped cream.

Whisk egg whites with salt until stiff but not dry; then whisk in remaining su