Flan de Cafe

1 each (175g each) Coffee Flan

1 (5g baked tuile- 4" diameter) Cocoa Nib Tuile

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Flans should be held under refrigeration, and served chilled.

TO ORDER: DO NOT un-mold the flans in advance.

Remove the flan from the refrigerator. Quickly & gently warm just the bottom of the flan to loosen the sugar: with a shallow pan of warm water or a VERY light & quick torch with a butane torch.

Using a small, flat offset spatula, gently run the spatula around the circumference of the flan. Take care not to damage the edge of the flan.

Make sure the spatula is completely flat & flush to the inside of the flan mold.

Invert the flan onto the center of the plate. Let the sugar cascade & "sauce" the flan/plate.

Set a crisp cocoa nib tuile on the center of the top of the flan.

DO NOT UN-MOLD THE FLANS IN ADVANCE.

Serve the flans chilled.

Cocoa Nib Tuiles should be thin & crisp, very delicate. They must be handled with care & stored airtight.