6 eggs M
250ml of whole milk
150gr of concentrated coffee (espresso)
80ml of coffee liqueur
370ml condensed milk
5ml vanilla extract or the pulp of a vanilla bean
3gr of salt
2 tablespoons of corn starch
Optional:
1 tablespoon of instant coffee
2 tablespoons cream cheese
For the caramel:
200g White sugar
40ml Water
1. Preheat the oven to 180°C, then turn it down to 160°C.
2. Place sugar and water in a saucepan and bring to a boil over medium heat. Reduce the heat and stir until the mixture turns golden brown without burning. Once the caramel is ready, pour into the ramekin in which the flan will be prepared, making sure the bottom of the dish is well covered. Leave to cool.
3.Mix the remaining ingredients with a whisk until smooth.
4. pour the mixture into the ramekin and cover with aluminum foil.
5. place the ramekin on a larger baking sheet or casserole dish.
6. fill the baking sheet with boiling water up to half of the ramekin and place in the oven.
7. Bake for about 1 hour. After this time, check if the flan is done by inserting the tip of a knife into the mixture. If it comes out clean, it is done, otherwise let it cook for a few more minutes. Then turn off the oven and let the flan rest there for five more minutes.
8. remove the coffee flan from the oven and let it cool. Refrigerate at least 2 hours (preferably overnight) before serving.
TIP: If you don't have an oven, you can also make the flan in a water bath on the stove.
