Go Back
coffee caramel flan

Coffee Caramel Flan

This creamy coffee caramel flan combines smooth espresso-infused custard with a glossy caramel topping. It’s rich, silky, and easy to make—a perfect dessert for coffee lovers who crave something elegant yet comforting.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Chilling time 4 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Latin American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Caramel:
  • ¾ cup granulated sugar
  • ¼ cup water
For the Flan Base:
  • 1 can 14 oz sweetened condensed milk
  • 1 can 12 oz evaporated milk
  • 3 large eggs
  • 2 teaspoons instant espresso powder or 2 tablespoons strong brewed coffee, cooled
  • 1 teaspoon vanilla extract
  • A pinch of salt
Optional: 1 tablespoon coffee liqueur for extra flavor

Method
 

Make the Caramel
  1. In a small saucepan, combine sugar and water over medium heat.
  2. Let it cook without stirring—just swirl the pan occasionally—until it turns a deep golden brown, about 6–8 minutes.
  3. Quickly pour the caramel into your flan mold (or six small ramekins).
  4. Swirl to coat the bottom evenly and let it cool. The caramel will harden slightly.
Make the Flan Mixture
  1. In a large bowl, whisk together eggs, sweetened condensed milk, evaporated milk, espresso powder, vanilla, and salt.
  2. Mix until everything is smooth and combined.
  3. Strain the mixture through a fine sieve to remove any bubbles or egg bits.
Bake the Flan
  1. Preheat the oven to 325°F (160°C).
  2. Place the ramekins or mold inside a deep baking dish.
  3. Pour the flan mixture over the hardened caramel.
  4. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
  5. Bake for 45–60 minutes, or until the flan is set but still slightly jiggly in the center.
Cool and Unmold
  1. Remove from oven and let it cool to room temperature.
  2. Refrigerate for at least 4 hours, or overnight for best texture.
  3. To serve, run a knife around the edge and gently invert onto a plate.
  4. Let the caramel sauce flow over the top—it should be glossy and rich.

Notes

  • Don’t overbake—it should still have a little jiggle in the center. That’s the secret to creamy texture.
  • Always chill the flan fully before unmolding; it sets and firms up as it cools.
  • If you prefer a stronger coffee flavor, add an extra teaspoon of espresso powder or a splash of coffee liqueur.
  • This flan keeps well in the fridge for up to 4 days.