Flan de Café (Mexican Coffee Caramel Custard)
A silky, wobbly caramel custard with a deep coffee flavour, baked gently in a water bath and turned out in a pool of dark caramel.
- Time1 hr 30
- LevelMedium
- Costabout £0.45 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Put a kettle on. Have a 20 cm round cake tin ready, plus a deep roasting tin that it fits inside.
- 2
Make the caramel. Heat the sugar and water in a small pan over a medium heat without stirring until deep amber, about 8 minutes. Pour it into the cake tin and tilt to coat the base.
8 min - 3
Blend the eggs, yolks, condensed milk, evaporated milk, dissolved coffee, vanilla and salt for 20 seconds. Pour through a sieve onto the caramel.
- 4
Cover the tin tightly with foil. Set it in the roasting tin and pour hot water from the kettle round it to come halfway up the sides.
- 5
Bake for 55 to 60 minutes, until set at the edges with a slight wobble in the middle.
55 min - 6
Cool, then chill for at least 4 hours. Run a knife round the edge, put a plate on top and flip. The caramel will run down as a sauce.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
