Coffee Butterscotch Flan

Ingredients

• Base

  • 100g butter, softened
  • 200g Gregg's Classic Crumble Mix
  • 50g flour
  • 1/2 tsp Gregg's Ground Ginger

• Filling

  • 1 tsp Gregg's Espresso Roast Instant Coffee
  • 1/2 cup boiling water
  • 1 packet Gregg's Golden Butterscotch Instant Dessert
  • 250g cream cheese, softened
  • whipped cream (optional)
  • chocolate coated coffee beans or crushed hokey-pokey (optional)

Method

Pulse the butter, Gregg's Crumble Mix, flour and Gregg's Ground Ginger in a food processor until the mixture resembles crumbs. Press into the base and sides of a 23cm loose-base flan tin.

Refrigerate until firm, approximately 30-40 minutes.

Combine the Gregg's Espresso Instant Coffee with the boiling water. Set aside until cold.

Combine the Gregg's Golden Butterscotch Instant Desert, coffee and cream cheese; beat for 1 minute and then turn into the biscuit base.

Refrigerate for 30 minutes.

Top with cream and decorate with chocolate coated coffee beans or hokey-pokey if desired. Serve immediately.