Courtesy of Java Juice
Prep time: 30 minutes
including chilling time: 10 1/2 hours
Preheat oven to 350°
Place oven rack in the center position
3/4 cup sugar
1 can (14 oz.) condensed milk (1 1/4 cups)
5 large eggs
1 packet of Java Juice® liquid coffee extract
1 teaspoon pure vanilla extract
1/4 teaspoon salt
In a small, heavy saucepan cook the sugar over moderate heat until it begins to melt. Keep cooking and stir occasionally with a fork until sugar completely melts into a golden caramel color. Immediately pour into a 9" round ceramic dish or glass baking dish. Tilt to coat the bottom, using caution as the dish will be hot. Cool for 10-15 minutes.
To make the custard blend the condensed milk, eggs, Java Juice ®, vanilla and salt in a blender until smooth.
Pour the custard through a fine mesh sieve over the caramel coated dish
Transfer the dish into a 17 x 11" roasting pan lined with a kitchen towel.
Cover the dish loosely with foil then pour enough boiling water into the roasting pan to reach 1" up the side of the dish.
Bake until custard is set but still wobbly at the center when gently shaken, and a knife inserted in the center comes out clean (1 to 1 1/4 hours). Transfer the dish to a rack to cool completely (at least 40 minutes). Chill, covered, in the refrigerator.
To unfold flan - run a knife around the edges of the glass dish. Invert a large dish with lip on top of the flan. While holding the dish and pan tightly together quickly invert and turn the flan onto the platter.