• 8 pers.
  • 15 mins of preparation
  • 35 cooking minutes


75 cl of milk

14 egg yolks

4 egg whites

15 cl whole liquid cream

200g sugar for the blanks and 100g sugar for the caramel

4 tablespoons of water for the caramel


The koka is a Basque caramel flan!

Its preparation is very easy and the result is delicious!

1 - Make the caramel :

Cook the sugar and water in a saucepan, without stirring.
When the sugar turns brown, remove from the heat and pour the caramel into the bottom of 8 ramekins.

2 - Prepare the blanks :

Preheat the oven to 130°C.
Beat the egg yolks and sugar in a bowl.
Pour in the milk without stopping stirring.
Add the egg whites (don't bother beating them first) and the liquid cream, whisking well.
Pour the cream over the caramel in the ramekins.
Cook in a bain-marie for 35 minutes.
Leave to cool when taken out of the oven, remove from the mould and serve cold.

The bain-marie is very important for a regular cooking of the blanks!

Variations of this recipe can be made by adding, for example: vanilla beans and/or rum ... It's up to you to test your recipe!