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Coffee Flan

Coffee Flan

By: Sammy Jones

For those who need a sweet snack and a little pick-me-up coffee hit.



Prep time

Cook time



  • 1 tsp instant coffee granules
  • 5 tbsp hot water
  • 1 cup raw sugar
  • 2 tbsp instant coffee
  • granules
  • 400g tin evaporated milk
  • 270g tin condensed milk
  • 4 eggs


  • Preheat oven to 180°C. Place ramekins into a larger baking dish.
  • Over a medium-high heat, simmer sugar, 1 tsp instant coffee granules and 4 tbsp of water until browned and thickened. Whisk continually for 6-8 mins. Pour straight into the base of the ramekins.
  • In a small dish, dissolve 1 tbsp water and the remaining 2 tbsp coffee. Allow to cool.
  • Add condensed milk, evaporated milk, coffee mixture and eggs into the mixing bowl and whisk until well combined. Pour milk mixture over the caramel base in the ramekins.
  • Fill the larger baking dish with hot water and carefully place in the oven. Bake for 1 hour.
  • Carefully remove the baking dish from the oven and allow to cool completely. Refrigerate for a minimum 4 hours.
  • To remove the flan from the ramekins, run a knife around the edge of the ramekin, cover with a serving plate and quickly invert.
  • Serve immediately.
  • Tip: Flan freezes really well. Cut into slices before placing in a freezer-safe container, then wrap the container in aluminium foil. Leave overnight in the fridge to defrost slowly and the consistency will hold.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Sammy Jones

Sammy Jones

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