A delightful twist on the classic flan, infused with the rich flavors of coffee and caramel.
Heat the sugar in a saucepan over medium heat, stirring constantly until it melts and turns golden brown.
Keep stirring to prevent the sugar from burning and ensure an even caramelization.
Pour the caramel into the cake pan, tilting to coat the bottom evenly. Let it harden.
Work quickly as the caramel hardens fast once removed from heat.
In a bowl, whisk together the eggs, milk, sweetened condensed milk, and coffee granules until smooth.
Ensure the coffee granules are fully dissolved for a uniform flavor.
Pour the custard mixture over the caramel in the cake pan.
Pour gently to avoid disturbing the caramel layer.
Place the cake pan in a larger baking dish. Add hot water to the dish to create a water bath. Cover with foil and bake at 350°F for 55 minutes.
The water bath ensures even cooking and prevents the custard from cracking.
Remove the pan from the water bath and let it cool. Chill in the refrigerator for at least 8 hours.
Chilling allows the flavors to meld and the custard to set properly.
Run a spatula around the edges to loosen the custard. Invert onto a serving plate and serve.
Invert the custard carefully to maintain its shape and presentation.
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