Coffee & Cocoa Caramel Flan
A velvety, golden caramel flan infused with bold coffee and a whisper of cocoa — pure indulgence in every slice. Surprisingly simple to prepare, this show-stopping dessert tastes even better the next day once the caramel melts into a luscious sauce. Perfect for dinner parties or a special family treat.
🛒 Ingredients
20 servings
- 4 large eggs
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1¾ cups (395 ml) whole milk
- 1 heaping tablespoon instant coffee
- 1 tablespoon sweetened cocoa powder
- 1 cup (200 g) granulated sugar for the caramel
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Directions
- 1
Make the caramel: pour the sugar into a small bundt or ring mold and heat over medium heat, without stirring, until it melts into a deep amber caramel. Swirl the mold in circular motions to coat the bottom and sides evenly. Set aside to cool.
- 2
Preheat oven to 350 °F (180 °C). Place a deep roasting pan half-filled with hot water in the oven to create the water bath.
- 3
Blend eggs, condensed milk, whole milk, instant coffee, and cocoa powder together for 2 minutes until completely smooth and uniform.
- 4
Strain the custard through a fine-mesh sieve to remove air bubbles, then gently pour it over the set caramel in the mold.
- 5
Set the mold inside the water bath and bake for 45–50 minutes, until just set with a slight wobble remaining in the center.
- 6
Cool to room temperature, then refrigerate for at least 4 hours — overnight is ideal. Run a thin knife around the edge and unmold onto a deep serving plate to catch the caramel sauce.
💡 Chef's Tip
Straining the custard before baking guarantees a silky-smooth texture with no bubbles. The flan improves significantly after an overnight rest, as the caramel softens into a flowing sauce. Keeps refrigerated for up to 3 days, tightly covered.
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