Espresso Flan

A rich and creamy flan infused with espresso, topped with a caramel layer.

By @ericklabra

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 cup sugar
• 5 eggs
• 14 oz sweetened condensed milk
• 12 oz evaporated milk
• 0.5 cup heavy cream
• 2 tbsp espresso
• 1 tsp vanilla
• 1 pinch salt

Instructions

1. Melt sugar over medium heat until it reaches a deep amber color.
2. Immediately pour the melted sugar into 4 ramekins and swirl to coat the bottom evenly. Set aside to cool.
3. Gently whisk the eggs, being careful not to overmix.
4. Add sweetened condensed milk, evaporated milk, heavy cream, brewed and cooled espresso, vanilla, and a pinch of salt to the whisked eggs. Strain the mixture for a smooth finish.
5. Pour the custard mixture into the prepared ramekins. Tap the ramekins lightly to release any air bubbles.
6. Place the ramekins in a baking dish. Loosely cover each ramekin with foil, ensuring the tops are fully covered.
7. Pour warm water into the baking dish until it reaches halfway up the sides of the ramekins.
8. Bake in a preheated oven at 350°F for 40–45 minutes, or until the edges are set and the center jiggles slightly. Note that baking times may vary depending on your oven.
9. Allow the flans to cool at room temperature for 1 hour.
10. Refrigerate the flans overnight before serving.