Flan de Café

Ingredients

Granulated sugar

1 cup (for caramel sauce)

Water

1/4 cup (for caramel sauce)

Eggs

4 large

Milk

2 cups

Instant coffee

2 tablespoons

Vanilla extract

1 teaspoon

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, combine 1 cup of granulated sugar and 1/4 cup of water. Cook over medium heat, stirring constantly, until the sugar dissolves and turns into a golden caramel syrup, about 10 minutes.
3. Quickly pour the caramel syrup into a 9-inch round baking dish, swirling gently to coat the bottom evenly. Set aside to allow the caramel to harden.
4. In a separate bowl, dissolve the 2 tablespoons of instant coffee in the 2 cups of milk, stirring until well combined.
5. In a large mixing bowl, whisk together the 4 large eggs, coffee-infused milk, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
6. Pour the coffee-egg mixture into the prepared baking dish with the set caramel syrup.
7. Place the baking dish in a larger baking pan or roasting pan. Fill the larger pan with hot water, creating a water bath that will help cook the flan evenly.
8. Carefully transfer the pans to the preheated oven and bake for about 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
9. Once baked, remove the flan from the water bath and let it cool to room temperature.
10. Refrigerate the flan for at least 4 hours or overnight to allow it to fully set.
11. To serve, run a knife around the edges of the baking dish to loosen the flan. Invert the flan onto a serving plate, allowing the caramel sauce to drizzle over the top.
12. Slice and enjoy your delicious Flan de Café chilled!