Beat the 7 eggs together with the evaporated milk, condensed milk, regular milk, and instant coffee.
Melt the sugar in the mold until it reaches a shiny, transparent brown color, then add a splash of water to prevent the sugar from crystallizing into caramel.
Pour the mixture into the mold where we previously made the caramel with the sugar and cover it with aluminum foil.
We cook it in a water bath for 50 minutes over medium heat.
After this time, we can check the flan by inserting a knife or toothpick into it; if it comes out clean, it’s ready. If not, let it cook for a few more minutes.
Once our flan is ready, we let it cool in the saucepan used for the water bath and then at room temperature.
Once cooled, unmold it and place it in the refrigerator to chill.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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