MEXICAN COFFE FLAN

Mexican Coffee Flan

Makes 8 to 10 servings 

Flan is probably the most popular of all Mexican desserts, and this coffee-flavored flan, with its silky texture, is my favorite. Be sure to warm the pan in the oven; this makes it easier to coat the pan with the caramel. The flan needs time to firm up in the refrigerator, so prepare it ahead. 

1 cups sugar

1 (12-ounce) can evaporated milk

1 (14-ounce) can sweetened condensed milk

1 cup whole milk

5 large eggs

1 large egg yolk

1 teaspoon pure vanilla extract

1 teaspoon instant coffee dissolved in 1 teaspoon boiling water

1 tablespoon brandy or rum 

1. Preheat the oven to 200°. Warm a 9-inch round × 2-inch deep cake pan in the oven. In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes. Quickly pour caramelized sugar syrup into the warm cake pan. Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup. Set aside. 

2. Raise the oven to 325°. In a saucepan, bring about 2 cups of water to a boil. Meanwhile, place in a blender jar the three milks, the eggs, egg yolk, vanilla, coffee, and brandy. Mix on low speed 1 minute until completely mixed and smooth. (If there is too much liquid, blend in 2 batches to prevent overflowing.) 

3. Pour the custard into the caramel-lined pan, set the pan into a larger pan, and place them on the middle rack of the oven. Carefully pour boiling water into the larger holding pan to a depth of 1 inch. Bake uncovered, 30 to 35 minutes, or until custard is set and a thin knife blade inserted in the center comes out clean. Cool completely on a rack, then refrigerate, covered with plastic, about 8 hours or overnight. 

4. To serve, run a thin knife around edge of pan between custard and pan. (Press the knife against the pan, not the custard.) Place a deep serving plate with a rim over the pan and invert to unmold the flan. Carefully lift up pan and allow syrup to run over the flan. Cut into wedges to serve.