In a flanera, heat the sugar cup until it becomes a caramel; while the caramel is forming it covers the surface of the flanera very well.
Once the caramel is done let it cool until it is hardened.
Apart, mix the eggs with condensed milk, evaporated milk, vanilla and coffee.
Pour the mixture in the flanera with caramel and cover with the help of a little aluminum. This is so that it seals well the flanera and nothing comes out during the cooking.
Cook in a bain-marie for an hour or until it is well cooked, you can try introducing a toothpick and when it comes out clean the flan is ready.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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