Espresso flan with peach and melon salad

Ingredients

Directions

1. 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. 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. 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. 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. 5

   Mix fruit with lemon juice. Turn over flan and serve with fruit salad.