Coffee-Infused Caramel Flan with Condensed Milk

1.Preheat your oven to 350°F (175°C). Bring a kettle of water to a boil for the water bath.

2.Prepare the caramel: In a medium, heavy-bottomed saucepan, combine the granulated sugar and water. Heat over medium heat without stirring until the sugar dissolves.

3.Increase the heat slightly and allow the mixture to boil until it turns a deep amber color, swirling the pan occasionally (do not stir with a utensil). This should take about 8-10 minutes.

4.Immediately and carefully pour the hot caramel into a 9-inch round cake pan or a standard 1.5-quart oven-safe dish, tilting the pan quickly to coat the bottom evenly. Set aside to cool and harden.

5.Prepare the custard: In a large bowl, whisk together the sweetened condensed milk, evaporated milk (or cream), whole eggs, and egg yolks until just combined. Do not over-whisk to avoid incorporating too much air.

6.Whisk in the cooled strong coffee, vanilla extract, and salt until the mixture is smooth and uniform in color.

7.Strain the custard mixture through a fine-mesh sieve into a separate bowl or large measuring cup to ensure a silky smooth texture. Discard any solids.

8.Gently pour the strained custard mixture over the hardened caramel layer in the prepared pan.

9.Place the flan pan inside a larger baking dish. Carefully pour the boiling water into the larger dish until it reaches halfway up the sides of the flan pan (creating a bain-marie or water bath).

10.Bake for 55 to 70 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.

11.Carefully remove the flan pan from the water bath. Let it cool completely on a wire rack at room temperature for about 1 hour.

12.Once cooled, cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.

13.To serve, run a thin, sharp knife around the edge of the flan to loosen it. Place a large serving plate upside down over the top of the flan pan. In one swift, confident motion, invert the plate and pan together. The caramel sauce should cascade beautifully over the flan.

14.Serve chilled. (Note: Ingredients like wheat flour, baking powder, apples, bananas, green grapes, lard, dulce de leche, honey, and soybean oil listed in the context were omitted as they are not traditional or appropriate for a classic coffee flan recipe.)