Coffee Flan

Instructions

1. Prepare the caramel
   In a heavy saucepan, combine 3/4 cup sugar and water. Heat over medium heat, swirling occasionally (do not stir) until the sugar dissolves and turns a deep amber color, about 8-10 minutes. Immediately pour into a 9-inch round cake pan or individual ramekins, tilting to coat the bottom evenly. Set aside to cool and harden.
2. Preheat the oven
   Preheat your oven to 325°F (165°C). Place a large roasting pan in the oven and fill it halfway with hot water to create a water bath (bain-marie).
3. Infuse the dairy
   In a medium saucepan, combine the milk, heavy cream, and cinnamon stick (if using). Heat over medium-low heat until small bubbles form around the edges. Remove from heat, add the instant espresso powder, and stir until completely dissolved. Allow to cool slightly.
4. Prepare the custard mixture
   In a large bowl, whisk together the eggs, egg yolks, remaining 1/4 cup sugar, vanilla extract, and salt until well combined but not foamy. Gradually whisk in the warm coffee-infused milk mixture, stirring constantly.
5. Strain and pour
   Remove the cinnamon stick and strain the custard mixture through a fine-mesh sieve into the caramel-lined cake pan or ramekins to remove any egg bits or undissolved coffee.
6. Bake the flan
   Place the filled cake pan or ramekins in the water bath. The water should come halfway up the sides of the pan. Bake for 40-45 minutes (25-30 minutes for individual ramekins) or until the center is just set but still slightly jiggly.
7. Cool and chill
   Remove from the water bath and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set completely.
8. Serve
   To serve, run a thin knife around the edges of the pan or ramekins. Place a serving plate with a rim over the top and quickly invert. The flan should slide out with the caramel sauce flowing over it. Garnish with fresh berries or mint leaves if desired.