How to cook
Oven - 340°F (170°C).
Cup - 8.5 fl oz (250 ml).
Cake tin - 11x6″ (28x12 cm).
Pour 4 tablespoons of water into the saucepan and cover them with all of the sugar. Leave it on a moderate heat, until a dark golden caramel is obtained.
In order not to crystallize the sugar during the preparation of caramel, the saucepan is smeared with a silicone brush dipped in cold water on the side walls. Do not stir, just shake the saucepan.
The finished caramel is poured into the mold. It is distributed over the entire surface. Set it aside.
At normal speed, in the bowl of the mixer, beat the eggs, milk, cold coffee and then add the caramel milk. Stir, until it is absorbed. The mixture is poured into the mold.
Place it in a water bath by first placing a cotton towel on the bottom of the water bath baking tray, pour the water and place the mold with the flan.
The cotton cloth helps the mixture to bake better.
The Creme Caramel is baked at 340°F (170°C) for about 60-70 minutes. When a wooden skewer is stuck in the middle, it should come out dry.
Leave it in the water bath, until the water has cooled, then remove it and cool it overnight at room temperature.
The Spanish Flan with Coffee and Condensed Milk is ready.