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Coffee and Egg Flan

A rich and creamy flan infused with coffee, topped with glossy caramel, creating a blend of soft, velvety custard and sweet caramel.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Fusion, Latin American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Flan
  • 12 tablespoons sugar
  • 0.5 liter milk Use whole milk for a richer flavor.
  • 1 small cup coffee Use strong coffee for best results.
  • 6 pieces eggs Beat just enough to combine, avoid overmixing.

Method
 

Preparation
  1. Beat the eggs with half of the sugar, the coffee, and the milk.
  2. With the other half of the sugar and a small amount of water, make a caramel in the flan mold.
  3. Let the caramel cool, ensuring the entire mold is coated.
Cooking
  1. Pour the egg mixture into the caramel-coated mold, closing it hermetically.
  2. In the pressure cooker, add about three fingers of water and place the mold inside.
  3. Close the pot and when it starts to boil, leave it for five minutes before turning off the heat.
  4. Remove from the pot and let it cool before unmolding.

Notes

Keep the flan covered in the refrigerator for up to 3 days. For longer storage, freeze individual slices in airtight containers.