Espresso Flan Recipe

If you like coffee, this is the flan for you. Its coffee flavor is very rich, so a small slice goes a long way.



  1. Preheat oven to 350 F.

  2. In a 9 inch round, metallic cake pan, heat 1 cup of sugar at medium-high heat until it begins to melt. Stir constantly with a wooden spoon to prevent burning, until golden brown. Immediately but very carefully, using thick oven mitts, remove from heat and swirl to ensure that the sugar coats the bottom and sides of the dish.
  3. Place on wire rack to allow the caramelized sugar to harden.

  4. Espresso flan:
  5. In a blender, combine the rest of the ingredients until smooth, with the exception of the espresso and the 5 tbsp of sugar.
  6. Pour contents of the blender into the caramelized baking dish.
  7. Add the five tablespoons of sugar to the espresso and stir.
  8. Slowly start pouring the espresso to the mixture in the caramelized baking dish. Start from the outer side of the pan, in a circular motion, and end in the middle. With a wooden spoon, gently stir it without touching the caramel.
  9. Cover tightly with foil and place inside a roasting pan. Place in the oven and carefully add hot water to the roasting pan, until the water reaches half way up the sides of the flan baking dish. This is referred to as a water bath, (Bano de Maria, Bain-Marie).
  10. Bake for 50 minutes. Remove foil and test for doneness by inserting a knife in the middle of the flan. It should come out clean. If needed, bake for an additional 5 minutes.
  11. Carefully remove the roasting pan from the oven and place the baking dish on a wire rack to cool to room temperature.
  12. Place in the refrigerator overnight. This allows for the coffee flavor to intensify.
  13. To remove flan, run a knife along the edges to loosen it. Place a serving plate over the pan and flip. With a spoon, scrape as much caramel from the baking dish to the serving plate.
  14. Enjoy and share!