Prepare the caramel: In a saucepan over medium heat, place the sugar and a small amount of water (approximately 2-3 tablespoons). Let the sugar dissolve and caramelize, moving the pot so the caramel is evenly distributed. When it turns golden brown, remove from heat and quickly pour into the flan mold, covering the bottom well.
In a large bowl, beat the eggs until foamy.
Add the condensed milk and evaporated milk, continuing to beat until you obtain a homogeneous mixture.
Add the prepared strong coffee and vanilla essence, mixing well.
Pour the mixture over the caramelized mold.
Cover the mold with aluminum foil and place it on a baking sheet. Fill the tray with hot water until it reaches half the height of the flan mold, creating a double boiler.
Bake at 180°C (350°F) for approximately 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Once ready, remove the flan from the oven and from the bain-marie. Let it cool to room temperature and then refrigerate for at least 4 hours or until very cold.
To serve, run a knife around the edges of the mold, place a plate upside down over the mold and carefully turn it over to unmold the coffee flan.
Enjoy this delicious dessert with an irresistible coffee flavor!
