Step 1

Preheat the oven to 350ºF.

Step 2

Make the caramel: Mix together the hot water and espresso powder in a small pot over medium heat. Once the espresso powder has dissolved, add in the sugar and cook, stirring occasionally until a deep caramel forms, about 5 minutes.

Step 3

Immediately pour the caramel into the 6x8 baking pan and set aside to cool.

Step 4

Make the flan: In a large mixing bowl, whisk together the hot water and espresso. Add in the eggs and egg yolks, and mix until fully beaten.

Step 5

Add in the condensed milk and evaporated milk, and whisk until everything is combined. Be sure not to overmix or you will create too many bubbles.

Step 6

Pour this mixture through a strainer into the pan with the cooled caramel, and place the flan pan into a larger pan to hold the water bath.

Step 7

Cover the flan with aluminum foil and pour water into the larger pan until the water rises halfway up the flan pan, to create a water bath for even cooking.

Step 8

Bake flan for about 1 hour, then use a skewer to poke the flan. If it comes out clean, the flan is cooked. If there’s still residue, bake for another 10 minutes or until set.

Step 9

Let the flan cool for about 3 hours outside of the water bath with the foil on, then once cooled, move the flan to the refrigerator for another 9 hours or overnight. The next day, flip the flan before eating.

Step 10

Enjoy!