Coffee Crunch Flan Recipe

200 g small packet of digestive biscuits (graham crackers), crushed

75 g unsalted (sweet) butter, melted
75 g caster (superfine) sugar

600 ml strong black coffee

15 ml powdered gelatin
250 ml whipping cream

45 ml/3 tbsp coffee liqueur or brandy

A few chocolate coffee beans, to decorate

Method:

Mix the crushed biscuits with the melted butter and 15 ml/1 tbsp of the sugar. Press into the base and sides of a 20 cm/8 in flan dish (pie pan). Bake in a preheated oven at 180°G 350°F/gas mark 4 for 10 minutes. Remove from the oven and leave to cool.

Meanwhile, put 30 ml/2 tbsp of the coffee in a small bowl. Sweeten the remainder with 30 ml/2 tbsp of the remaining sugar. Sprinkle the gelatin over the coffee in the bowl and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatin has completely dissolved (or heat briefly in the microwave). Stir into the sweetened coffee and chill until the mixture has the consistency of egg white.
Meanwhile, whip the cream with the remaining sugar and the liqueur or brandy. Fold into the lightly jellied coffee to give a marbled effect. Rim into the flan case (pie shell) and chill until set. Decorate the top with a few chocolate coffee beans in a cluster and serve very cold.