• Pre-heat the oven to 350 degrees F (approx. 180 degrees C.). Bring 4-6 cups of water to a boil in the large pot on the stove.

Preparing the Caramel for Coffee Flan

• Pour the sugar into the pan and place on the stove over high heat. When the sugar begins to dissolve, start stirring with the wooden spoon.
• At first, the sugar will form lumps, that is, it will solidify, but as you continue stirring you will see that it will melt. Lower the heat to medium-low and continue stirring until the sugar turns golden or amber in color.
• The entire process will take approximately 5 minutes, however, once the sugar is in a liquid state it burns easily, keep your eyes on it, and don't stop stirring.
• Pour the liquid caramel into the flan mold (or individual molds, if using) and move it carefully so that the caramel layer forms on the bottom. Set aside.

Preparing the Coffee Flan Mixture

• Dissolve the instant coffee in a little bit of the evaporated milk.
• Pour all the ingredients into the blender, and blend at the lowest speed of your blender for about 15 seconds or until everything is well combined. Check that the condensed milk has been thoroughly mixed, as it has a thicker consistency and sometimes stays at the bottom of the blender.

Baking Coffee Flan in a Bain Marie

• Pour the flan mixture into the mold (or individual molds), cover with aluminum foil, and place it inside the larger baking dish. Carefully transport it to the oven and pour the boiling water into the roasting pan until the level reaches at least halfway up the mold with the flan.
• Bake for 60 minutes. Carefully open the oven and remove the aluminum foil. Give the pan a light shake; if the center of the flan moves slightly, it is ready and should be removed from the oven.
• On the other hand, if the center moves a lot when you shake it, cover it again and bake for another 5 minutes. Check it out and repeat if necessary.
• Resist the temptation to continue baking until it is completely firm, otherwise it will overcook and be harder and less creamy when you serve it.
• * If you are using a flan pan that is smaller in diameter and taller than what we specified in the recipe, you will need to adjust the baking time; it may take longer. Start checking at 60 minutes. Following the same instructions we mentioned above.
• If, on the other hand, you are using individual molds, start checking after 35 minutes of baking, following the same instructions we mentioned above.

Let It Cool

• Remove the roasting pan from the oven and wait 5 minutes. At that moment, when you shake it, it will look firmer, but you will still see movement in the center.
• Remove the mold from the water, uncover it, and let it cool completely on the kitchen counter. When it’s at room temperature, cover it again and put it in the refrigerator for at least 5 hours, although it is best to leave it overnight.

The Unmolding Process

• The next day, take the mold and run a knife along the entire edge to loosen it.
• Place the tray or plate where you are going to serve it, face down on the mold. Turn it over and place it on a smooth surface in one quick motion. The flan will gradually fall from the mold until it falls completely into the tray. Then, pour the caramel on top.
• Sometimes, part of the caramel will stick to the bottom of the mold. This is normal; the amount that falls on the flan is enough. But if you want more, once you have unmolded the flan, leave the mold at room temperature. Over time, the caramel will melt more, and you can pour it over the flan.
• You can decorate it with whipped cream (try my cafe de olla whipped cream), chocolate chips, fresh fruit, mint leaves, edible flowers (I used violets) or serve it alone.