Coffee Flan

This coffee flan recipe is silky, creamy, and rich with caramel and coffee flavor. It is made with a simple caramel, a smooth coffee custard, and a gentle stovetop water bath for an easy make-ahead dessert.

Recipe Developer-Estefania

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 35

Ingredients

Caramel

▢ 150 g sugar
▢ 40 ml water
▢ 1 tablespoon lemon juice

Instructions

Add ¾ cup (150 g) sugar, 3 tablespoons (40 ml) water, and 1 tablespoon (15 ml) lemon juice to a small saucepan. Bring to a gentle boil until the sugar dissolves, then continue cooking until the caramel turns golden brown. Quickly pour the caramel into serving glasses and leave it to cool and harden.
Dissolve 2 tablespoons of instant coffee in a small amount of water.
In a large bowl, whisk together 3 eggs, 3 egg yolks, 1 cup (180 g) sugar, 3¼ cups (750 ml) milk, and the dissolved coffee until smooth. Strain the mixture through a sieve into a jug to remove bubbles and create a silky custard.
Pour the custard into the caramel-lined glasses and cover each one with foil.
Place the glasses in a large pan and pour hot water around them to create a water bath. Cook over low-medium heat for about 15 minutes, until the flan is set.
Remove the glasses from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours or overnight.
To serve, place a plate on top of each glass, flip it over, and gently lift off the glass so the caramel flows over the flan.

Notes

Work Quickly with the Caramel: Have the serving glasses ready before making the caramel because it hardens very quickly once it comes off the heat, and I like to pour it while it is still fluid.

Strain for a Silky Texture: I always pass the custard through a sieve before pouring it into the glasses to remove bubbles and keep the flan extra smooth.

Keep the Heat Gentle: Cooking the flan over low-medium heat helps the custard set slowly and evenly, and I find this prevents the texture from becoming grainy.

Chill Overnight if Possible: I like to let the flan rest in the refrigerator overnight because the texture becomes firmer and the caramel flavor develops more fully.

Nutrition