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Eggs, yolk, and milk with coffee dissolved in, steamed β a grown-up pudding inspired by Vietnamese coffee flan.
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In Vietnam, flan (bΓ‘nh flan), introduced during the French colonial period, is eaten with strong coffee poured over. This creative dish brings that pairing to Japanese homestyle purin, dissolving coffee into the custard too. Egg yolk makes it smooth, with a bittersweet, grown-up flavor. Ingredients are pared down to things you'll often find in the fridge or cupboard.
Cook 30g sugar and 1 tbsp water in a small pan; when brown, add 1 tbsp water to make caramel and pour into the cups.
Warm the milk and dissolve in the instant coffee and remaining sugar.
Beat the eggs and yolk, add the coffee milk a little at a time, mix, and strain.
Pour into the cups and steam covered in a pot of hot water on low for 12 minutes.
Cool slightly, then chill in the fridge.