Vietnamese Coffee Flan

Instructions

1. Prepare the coffee
   Brew the Vietnamese coffee grounds with hot water using a phin filter or coffee maker. Let it steep until very strong, about 5 minutes. Set aside to cool slightly. If using espresso grounds, brew a strong espresso and set aside.
2. Make the caramel
   In a heavy saucepan, combine ½ cup sugar and ¼ cup water. Heat over medium heat without stirring until the sugar dissolves. Increase heat to medium-high and boil until the mixture turns a deep amber color, about 8-10 minutes. Immediately pour the hot caramel into six 6-oz ramekins, swirling to coat the bottoms evenly. Work quickly as the caramel hardens fast.
3. Prepare the custard mixture
   Preheat oven to 325°F (165°C). In a large bowl, whisk together the eggs and egg yolks. Add the remaining ½ cup sugar, sweetened condensed milk, whole milk, brewed coffee, vanilla extract, and salt. Whisk until well combined and the sugar is completely dissolved.
4. Strain and fill
   Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a pouring spout. This removes any egg solids or coffee grounds. Divide the mixture evenly among the caramel-coated ramekins.
5. Prepare water bath
   Place the ramekins in a large baking dish or roasting pan. Fill the pan with hot water until it reaches halfway up the sides of the ramekins. Cover the entire baking dish loosely with aluminum foil, leaving some space for steam to escape.
6. Bake the flans
   Bake in the preheated oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center. They should not be liquid but should wobble slightly when gently shaken.
7. Cool and chill
   Remove the ramekins from the water bath and let cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to fully set the custard.
8. Serve
   To serve, run a thin knife around the edge of each flan. Place a dessert plate on top of each ramekin and quickly invert. The flan should release onto the plate with the caramel sauce flowing over the top. Serve chilled.