Coffee Flan

Ingredients

Sugar 3/4 cup

Condensed milk 1.25 cups

Milk 3.75 cups

Eggs 5

Instant coffee 4.5 tsp

Water 6 tsp

Vanilla 1 tsp

Salt 1/8 tsp

Place a round glass or ceramic baking dish (approximately 20-23 cm in diameter) in the oven preheated to 160 degrees Celsius (325 degrees Fahrenheit).

Combine 2 tablespoons of water and sugar in a small saucepan, place over medium heat, and bring to a boil, stirring constantly. Wait until the sugar dissolves, then immediately pour the sugar syrup into the pan and continue melting the sugar without stirring.

When the sugar turns a dark amber color, quickly pour the caramel into the preheated baking dish. Tilt the pan several times to spread the caramel evenly across the bottom. Let cool and refrigerate for 10-15 minutes.

Dissolve the coffee in 4 tablespoons of hot water, cool slightly, and then blend with the milk, condensed milk, eggs, vanilla, and salt.

Pour the prepared cream over the set caramel and immediately bake in the oven. Bake the flan for approximately 70-80 minutes in a water bath at 160°C (325°F), placing it on the middle rack. The flan is ready when the egg mixture has become a firm, jelly-like mass.

Refrigerate the finished flan for at least 8 hours, but do not freeze. To remove the flan from the pan, first very carefully loosen the edges with a thin knife.

Then, place the flan in a bowl of hot water, still in the pan. After 20 seconds, remove the pan from the water, immediately cover with a large, deep plate, invert, cover with another plate, and repeat the process again. Before serving, warm the chilled flan at room temperature for 30-40 minutes.

Enjoy!