Recipe: Coffee Flan

COFFEE FLAN

CARMEL:
1 cup sugar
CUSTARD:
1 1/2 cup evaporated milk
7 eggs
7 tablespoons sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
4 teaspoons instant coffee
1/2 cup water

Preheat oven to 350 degrees F.

CARAMEL:
Melt 1 cup sugar in a non-stick pan, over low heat. Keep your eye on it. If it burns you will have to start over. It just needs to melt that's all.

Immediately pour the caramel into a metal pan and swirl it around to cover the bottom and sides. Your have to be quick because once it starts to cool down you don't stand a chance. The caramel should have cooled down before you pour the egg mixture in it.

CUSTARD:
Beat together milk, eggs, the 7 tablespoons sugar, vanilla, and cinnamon.

Dissolve instant coffee in the 1/2 cup water. Add to the egg mixture. Carefully pour into prepared pan.

Place a bano de Maria or bain marie (pan with 1 to 2-inches hot water) in the oven. Set pan with flan in the bain marie.

Bake at 350 degrees F for about 50 minutes or until golden. Test with a fork, it should come out clean.

Remove from oven, cool and refrigerate at least 3 hours.