Coffee – with a difference. The delicately melting end of a good meal is Greek mocha, a coffee-egg flan with caramel sauce ~ intensely sweet like all desserts of oriental cuisine, but irresistibly good! Put the sugar (1) with juice of one lemon in a small frying pan and let it melt on medium fire to light brown caramel. Remove from heat and add the water. Keep doing everything until the caramel has dissolved and the liquid is syrupy.
Pour the caramel syrup on the spot into an ovenproof serving dish or pudding mold.
In another frying pan, bring coffee, cream, milk and cinnamon sticks to a boil. Leave to stand next to the stove for 10 minutes.
In the meantime, stir eggs, egg yolks and sugar (2), but do not whisk.
Boil the coffee milk one more time, remove the cinnamon stick and add the milk to the egg cream while stirring. Pour through a fine sieve into the prepared mold or ramekins. Place them in a tall ovenproof dish and pour enough boiling hot water around them so that the pudding is halfway in the water bath.
Meanwhile, poach the pudding in the oven heated to 170 °C on the second rack from the bottom for 60-70 min, small molds need about 45 min to cook. The custard should then be firm to the touch. Remove from the water bath and cool. Next, set aside to cool for at least 4 hours, but preferably overnight.
To serve, pour the Greek mocha along the edge.