Directions

1. In a small saucepan, dissolve half the sugar in 4 tbsp water. Cook to obtain a deep golden caramel.
2. Pour the caramel into a 20 cm / 8” round flan pan.
3. Wearing oven mitts, pick up the pan and rotate and tip it carefully to cover the bottom and sides with the caramel.
4. Sprinkle the crushed amaretti over the bottom of the pan and press lightly to stick. Let cool on the counter. Butter the exposed parts of the dish.
5. Preheat oven to 190°C / 375°F.
6. Melt the chocolate in the coffee in the top of a double boiler. Set aside.
7. In a bowl, beat the eggs and the remaining sugar. Stirring constantly, add the cream and the melted chocolate. Pour into the pan.
8. Bake in a bain marie for 30 minutes* or until set. Allow to cool before refrigerating.
9. At serving time, unmold carefully on a plate deep enough to catch the caramel.

* Cooking time for a flan is directly related to the temperature of the water in the bain-maire (water bath), which should be boiling when you pour it into the pan.