Servings: 8 or 10
Place the milk and sugar in a small saucepan. Mix and take over flame until it boils.
Remove and dissolve the cocoa on the side with a little of hot milk and add it to the rest of the milk.
Add the chopped wafers or sponge cake crumbs. Leave for a few minutes until they are dissolved.
Add the coffee, vanilla and liqueur.
On the side, whisk the yolks a little and add to the previous preparation gradually, stirring well.
CARAMEL Place the egg whites and sugar in a small saucepan. Place over flame and leave until the edges darken. Take the saucepan and turn it.
As soon as the caramel takes an even honey color, remove and pour in the pudding mold carefully of not burning it.
Pour the flan in the pudding or flan mold and cook over bain Marie. Place it on an oven roast dish that reaches half of the pudding mold at least.
Cook in a moderate oven for 50 minutes until a toothpick comes out clean after inserting it at the center.
Once cooked, remove and leave until it takes room temperature to place it in the fridge right away. Leave it for a few hours or overnight and then demold.
Suggestion. You can serve along with a scoop of whipped cream or English sauce.
3 cups of milk (750 ml)
1 cup of sugar (9 oz)
4.5 oz of wafers or sponge cake crumbs
2 cups of water (500 ml)
1.7 oz of bitter cocoa or semi-sweet chocolate
2 tbsp. of vanilla
½ cup of amaretto liqueur (62 ml)
½ cup of sugar (3.5 oz)
3 tbsp. of water