This Coffee Flan Recipe is a next level elegant, showstopper dessert, easily made with only a few ingredients and topped with homemade coffee cream for even more coffee flavor.
If you like cold coffee drinks, you won’t want to miss this coffee flan. It’s popular across the world in countries like Mexico, Cuba, Vietnam, Philippines and Spain. Now you can enjoy it in your own home!
Ingredients
There are only a few ingredients and you may already have all of them handy.
- Eggs. You’ll need 4 large eggs.
- Sugar. This recipe calls for granulated sugar both in the caramel sugar syrup and the flan itself.
- Sweetened Condensed Milk. Any brand.
- Whipping Cream. You may also find this listed as heavy cream.
- Vanilla Extract. I almost always use this Mexican Vanilla Blend.
- Coffee Extract. I had to order this online. If you can’t find it, you can double the vanilla extract.
How To Bake Flan
A water bath is necessary when baking a flan in the oven. It doesn’t need to be anything fancy. You can simply use a pan with high sides, typically a round pan, but it can also be square or rectangle. You will also need a larger baking dish that you fill with water.
Why Is A Water Bath Used To Cook Flan?
The water keeps the heat distributed more easily around the flan, which is basically just an egg custard. It makes sure the milk and eggs don’t curdle and keeps the top from drying out.
Can You Use An Instant Pot?
I love using an Instant Pot to make flan. It’s already the perfect steamy, water bath. It works wonderfully when I’m making my tamales recipes and is perfect for creamy smooth flan as well. This coffee flan recipe is my second flan recipe. The first one is also made in the Instant Pot. It just makes things so easy. You’ll never want to go back to using an oven.
If you don’t have an Instant Pot, have a look at this 6-Quart Instant Pot (aff link) which we use. We’ve had it for several years and it still works great.
My regular Instant Pot Flan recipe is made with more cream cheese and vanilla. This coffee flan recipe is very similar but has that very strong taste of coffee, especially when you make the Dalgona coffee cream as a garnish. You can omit the coffee extract, if you want less of the strong coffee taste.
I’ve provided both the regular oven bake flan recipe as well as an Instant Pot version below.
Have a look at this 8″ Flanera (aff link). This flan mold is perfect for making flan in the Instant Pot. I especially love that it has a handle on the top, making it easy to remove. You can use it for flan, pudding, lasagna and more.
If You Don’t Have An Instant Pot
The regular water bath instructions for cooking flan in the oven are in a separate recipe below the first one. Either way will work for you. But, really, I can’t tell you how much easier it will be with an Instant Pot. If you’re going to be making flan on the regular, you may want to consider both the Instant Pot and the Flanera.
How Do You Know When Flan Is Done?
While still hot, the flan will be jiggly in the center. You can shake or jolt the pan slightly to see how much liquid remains. Don’t count any liquid that has condensed on the top, though. You’re looking for the condition of the actual custard. There will be firmness around the outside and some jiggle in the center.
Stick the blade of a dull knife in the center about halfway. The blade should come out clean when removed.
Recipe
Coffee Flan Recipe
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For more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- 1 quart sauce pan
- Flanera Flan Mold or 8" baking pan or cake pan with tall sides for Instant Pot
- 2-cup glass measuring cup
- Large Mixing Bowl
- Small Mixing Bowl
- Hand mixer
- 6-quart Instant Pot
Ingredients
Caramel Sugar Syrup
- ½ cup Granulated Sugar
- 2 tablespoons Water, cold
Coffee Flan
- 1 ½ cup Water, hot
- 2 teaspoons Instant Coffee Crystals
- 4 large Eggs
- 14 ounces Sweetened Condensed Milk
- ¼ cup Whipping Cream
- ½ teaspoon Vanilla Extract
- ½ teaspoon Coffee Extract
Coffee Cream (Dalgona Coffee)
- 2 tablespoons Instant Coffee Crystals
- 2 tablespoons Granulated Sugar
- 2 tablespoons Water, very hot, not quite boiling
Instructions
- Add ½ cup sugar in sauce pan and place on medium heat on stove top. Stir occasionally until there is visible melting. Stir frequently until all sugar is melted. Continue stirring until the sugar syrup turns an amber color. Remove from heat and immediately stir in 2 tablespoons cold water carefully. It will steam and hiss. Stir until smooth. As quickly as you can, pour into the flanera. Using potholders to protect your hands, swirl around to cover the bottom and up the sides about half way. Set aside to cool.
- In 2-cup glass measuring cup, stir together 2 teaspoons Instant Coffee Crystals in 1 ½ cups hot water until crystals are dissolved. Set aside to cool.
- In large mixing bowl, place eggs and beat until well broken up and mixed. With hand mixer, mix in sweetened condensed milk, cream and the two extracts. Once cooled, mix in coffee-water mixture. If there is any foam or bubbles on top, scoop them out with a spoon and discard.
- Slowly pour flan mixture into the prepared flanera.
- Place trivet inside Instant Pot. Add 2 cups water. Place flanera on trivet.
- Check the Instant Pot lid to ensure the gasket is in place and nothing is blocking the vent. Place lid on top and set lever to Sealing. Press the Manual button on the Instant Pot and set to high for 15 minutes. Allow to naturally release completely. The entire cook time should be around 35 minutes.
- Carefully remove flanera and set it on a potholder or hot pad for 30 minutes then place in the refrigerator. It will still be hot so you will want to put the hot pad into the refrigerator as well. It should be more solid around the outside but still a little jiggly in the center
- Coffee Cream. Place 2 tablespoons coffee crystals, 2 tablespoons sugar and 2 tablespoons very hot water in a small mixing bowl. It's best to use a bowl, not a glass. It needs to be wide in order to let more air in. Using a hand mixer, whisk or frother, whip for 5-10 minutes until there is a light, thickened consistency, forming peaks. Place in an airtight container and place in the refrigerator to chill overnight.
- Chill flan overnight.
- Run a butter knife vertically around the flan to remove it from the sides of the flanera. Use a plate and turn it upside down on top of the flanera. Carefully and slowly, flip everything over so that the flanera is on the top, upside down. Allow the pan to sit there for about one-half minute or so, tapping on it, if you like. Then slowly remove the pan. The sugar syrup will slide out as well so make sure you have a plate large enough to catch it.
Note: If there is a video, it will not display while there is an adblocker.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2019-2024 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.
Coffee Flan Baked In The Oven
Coffee Flan Recipe Oven Baked
Tap to leave a star ratingFor more information, be sure to check the recipe details in the attached 24Bite® post.
Equipment
- 1 quart sauce pan
- Flanera Flan Mold or 8" baking pan or cake pan with tall sides
- 2-cup glass measuring cup
- Large Mixing Bowl
- Small Mixing Bowl
- Hand mixer
- Tea Kettle or saucepan to heat water for water bath
- Large Baking Dish or Roasting Pan large enough to place the flan pan in the center so water can be poured around the flan pan
- Aluminum Foil
Ingredients
Caramel Sugar Syrup
- ½ cup Granulated Sugar
- 2 tablespoons Water, cold
Coffee Flan
- 1 ½ cup Water, hot
- 2 teaspoons Instant Coffee Crystals
- 4 large Eggs
- 14 ounces Sweetened Condensed Milk
- ¼ cup Whipping Cream
- ½ teaspoon Vanilla Extract
- ½ teaspoon Coffee Extract
Coffee Cream (Dalgona Coffee)
- 2 tablespoons Instant Coffee Crystals
- 2 tablespoons Granulated Sugar
- 2 tablespoons Water, very hot, not quite boiling
Instructions
- Preheat oven to 350℉.
- Add ½ cup sugar in sauce pan and place on medium heat on stove top. Stir occasionally until there is visible melting. Stir frequently until all sugar is melted. Continue stirring until the sugar syrup turns an amber color. Remove from heat and immediately stir in 2 tablespoons cold water carefully. It will steam and hiss. Stir until smooth. As quickly as you can, pour into the flanera (or other flan pan). Using potholders to protect your hands, swirl around to cover the bottom and up the sides about half way. Set aside to cool.
- In 2-cup glass measuring cup, stir together 2 teaspoons Instant Coffee Crystals in 1 ½ cups hot water until crystals are dissolved. Set aside to cool.
- In large mixing bowl, place eggs and beat until well broken up and mixed. With hand mixer, mix in sweetened condensed milk, cream and the two extracts. Once cooled, mix in coffee-water mixture. If there is any foam or bubbles on top, scoop them out with a spoon and discard.
- Slowly pour flan mixture into the prepared flanera (or other flan pan). Cover the flan pan with its cover or with aluminum foil.
- Set the flan pan inside the large baking dish then set the baking dish in the oven on the rack a little down from halfway. You may want to remove the top rack to make it easier to move things in and out. Pour hot water into the baking dish while it's in the oven, at least halfway up the sides of the flan pan. Don't put water all the way to the top of the baking dish and don't let it get inside the flan pan.
- Bake 70-80 minutes. The entire flan will be wobbly. The outside will be firm but the inside will still be a little jiggly. Place a dull knife blade in the center and it should come out clean. If not, place back in the hot oven for about 10 minutes then check again.
- Carefully remove flan pan and set it on a potholder or hot pad for 30 minutes then place in the refrigerator. It will still be hot so you will want to put the hot pad into the refrigerator as well. It should be more solid around the outside but still a little jiggly in the center
- Coffee Cream. Place 2 tablespoons coffee crystals, 2 tablespoons sugar and 2 tablespoons very hot water in a small mixing bowl. It's best to use a bowl, not a glass. It needs to be wide in order to let more air in. Using a hand mixer, whisk or frother, whip for 5-10 minutes until there is a light, thickened consistency, forming peaks. Place in an airtight container and place in the refrigerator to chill overnight.
- Chill flan overnight.
- Run a butter knife vertically around the flan to remove it from the sides of the flanera. Use a plate and turn it upside down on top of the flanera. Carefully and slowly, flip everything over so that the flanera is on the top, upside down. Allow the pan to sit there for about one-half minute or so, tapping on it, if you like. Then slowly remove the pan. The sugar syrup will slide out as well so make sure you have a plate large enough to catch it.
Note: If there is a video, it will not display while there is an adblocker.
Notes
Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates and 24Bite® takes no responsibility for actual figures since calculations vary by packaging and supplier. Please calculate the amounts yourself based on package labeling if you have specific dietary requirements. 24Bite®, Kim Guzman or Christian Guzman shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.
© 2019-2024 Kim Guzman and Christian Guzman. All rights reserved. Subscribe to 24Bite email newsletters.
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Sharon says
The velvety texture and intense coffee taste made every bite a heavenly experience. It’s now my go-to dessert whenever I want to indulge in something truly special.
DK Park says
A great twist from the normal Leche Flan, I actually like this more because of the coffee because the bitterness just goes well with the creaminess and sweetness!
jamie says
This is new for me i also making this but not with coffee this looks good i’ll try this thanks for the idea!
Amy Liu Dong says
This sounds like a nice dessert to make for my sister who loves coffee so much.
It looks so easy to make like leche flan and I am sure it is also delicious!
Savita says
This coffee flan recipe is simply divine! I’ve always been a fan of traditional flan, but adding coffee takes it to a whole new level of decadence. I came across this recipe while searching for a special dessert to impress my guests, and it did not disappoint.
Brenda says
Made & delicious! Also bought the pan to cook it in. LOVE that little pan! And I have the 7” springform pan to do cheesecake in the instant pot. I had to just cover it with foil in the past. Not anymore! The lid to my new flan pan fits the springform pan too! Yay! So thanks oodles for the recipe AND the suggested flan pan. 😁
Christian Guzman says
I have to admit that the Instant Pot and the Flanera really changed everything for me. It’s so easy to make a delicious flan anytime and it doesn’t have to be a holiday or birthday anymore. Thanks so much for writing!