DessertsMediumFree

Coffee Flan

Name: Coffee Flan
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Cuisine: Mexican
Ingredients: 150 g Sugar; 1 tsp Vanilla extract; 3 tbsp Strong instant coffee; 397 g Condensed milk; 4 Eggs; 370 ml Evaporated milk

80 min (20 prep + 60 cook) Medium 8 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Creamy coffee flan with golden caramel, a sophisticated take on the Mexican classic.

About this recipe

Creamy flan with an intense coffee flavour, bathed in golden caramel. A sophisticated variation of the classic Mexican flan, perfect for coffee lovers.

History & Origin

Flan is perhaps the most universal dessert in Mexican cuisine, inherited from the Spanish tradition, which in turn took it from the Romans and Arabs. It arrived in New Spain with the first colonisers and integrated so deeply into Mexican culinary culture that it is now considered a native dessert, present at every restaurant, eatery, birthday and family celebration. Coffee flan is one of the most elegant variations of this classic dessert. Coffee arrived in Mexico in the 18th century and found perfect growing conditions in Veracruz, Chiapas and Oaxaca. The marriage between creamy flan and dark, aromatic coffee is particularly happy: the bitterness of coffee counterbalances the sweetness of caramel and milk, creating a dessert of complex, sophisticated flavours. In cafés and restaurants in the port of Veracruz, where coffee culture has deep roots since the 19th century, coffee flan is frequently offered as a house speciality, prepared with local high-altitude coffee.

Estimated cost

£5.20

Total cost

£0.65

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

290

Calories

Protein

36g

Carbohydrates

12g

Fat

Fibre

95mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Prepare the caramel: place 150g sugar in a saucepan over medium-high heat without stirring until it starts to melt. Swirl the pan gently to distribute heat. When dark amber, immediately pour into the mould. Tilt to cover the base and sides.
💡 Caramel burns in seconds - be careful and have the mould ready beside the pan.
2
Preheat the oven to 170°C. Dissolve 3 tablespoons of strong instant coffee in 50ml hot water. Leave to cool.
💡 You can also use 100ml of very concentrated cold espresso.
3
Beat or blend 4 eggs with 1 tin condensed milk (397g), 1 tin evaporated milk (370ml), the dissolved coffee and 1 teaspoon vanilla extract. Mix for 2 minutes until fully combined and smooth.
4
Strain the mixture into the caramel-lined mould. Place the mould inside a larger roasting tin and fill the outer tin with hot water to halfway up the flan mould (bain-marie). Bake for 55-60 minutes until a skewer inserted comes out clean.
💡 The bain-marie is essential for the silky texture of the flan.
5
Remove from the oven and cool to room temperature. Refrigerate for at least 4 hours. To unmould, run a knife around the edges, place a plate on top and invert sharply.