5 eggs, at room temperature
1 cup (220gm) caster sugar
1 tsp vanilla extract
2 cups (500ml) milk
1/2 cup (125ml) freshly made strong espresso coffee, cooled completely
- Preheat the oven to 180C. Place 6 x 50ml ramekins in a baking dish that can hold them easily side by side.
- Crack the eggs into a large mixing bowl and add 1/3 cup (75gm) caster sugar and whisk to combine. Slowly add vanilla, milk and coffee, whisking together. Strain through a sieve.
- Place the remaining sugar (2/3 cup or 145gm) sugar into a small non-stick saucepan with 1/3 cup (80ml) water. Gently warm over medium to low heat, without stirring, until the sugar has dissolved. Increase the heat to medium and cook for 4-6 minutes until the syrup turns golden. Remove from the heat and allow to cool for a couple of minutes.
- Divide the caramel between the ramekins. Allow to stand for 5 minutes to firm up, then divide the custard evenly between the ramekins.
- Very carefully pour water into the baking dish to come halfway up the sides of the ramekins, being careful not to get any water into the ramekins.
- Bake in the middle shelf of the oven for 40-45 minutes or until the centre of each flan has just set but is still wobbly.
- Remove ramekins from baking dish and cool to room temperatures. Cover and chill for at least 2 hours.
- To serve, boil some water and pour into a bowl. Run a sharp knife around the edge of each custard and dip the bottom of each ramekin in hot water for 10 seconds to loosen.
- Turn out onto individual plates, juggling the ramekins.