Recipe

Bustelo Coffee Flan with Caramel

Name: Bustelo Coffee Flan with Caramel
Prep time: 20 min
Cook time: 85 min
Total time: 525 min
Ingredients: 150 g sugar (approx. ¾ cup); 45 ml water (3 tablespoons); 397 g sweetened condensed milk (1 can of 14 oz); 354 ml evaporated milk (1 can of 12 fl oz); 120 ml strong prepared Bustelo coffee, unsweetened and cold (approx. ½ cup); 5 large eggs; 1 teaspoon (5 ml) vanilla; 1 small pinch of salt; Hot water, enough for the water bath

Smooth condensed milk and strong Bustelo coffee flan, baked in a water bath and topped with amber caramel. A coffee variation of the classic.

CiberCubaNovember 6, 2026

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Preparation20 min
Cooking1 h 25 min
Total time8 h 45 min
Servings8 servings (1 flan of 20 cm)
DifficultyMedium

This flan combines condensed milk, evaporated milk, and eggs with strong, unsweetened prepared Bustelo coffee. The coffee adds a café au lait tone and a toasted flavor that complements the caramel.

It is mixed gently, strained, and baked in a water bath to achieve a smooth texture. Afterwards, it needs to cool and rest in the refrigerator for at least six hours before unmolding.

Ingredients

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For the caramel

150 g sugar (approx. ¾ cup)
45 ml water (3 tablespoons)

For the flan

397 g sweetened condensed milk (1 can of 14 oz)
354 ml evaporated milk (1 can of 12 fl oz)
120 ml strong prepared Bustelo coffee, unsweetened and cold (approx. ½ cup)
5 large eggs
1 teaspoon (5 ml) vanilla
1 small pinch of salt

For the water bath

Hot water, enough for the water bath

Method

Prepare very strong Bustelo coffee in your usual coffee maker, measure 120 ml of liquid coffee and let it cool. Preheat the oven to 160 °C (320 °F) and heat water separately for the water bath.
In a small saucepan, cook the 150 g sugar with the 45 ml water over medium heat until it turns amber, about 8-10 minutes. If necessary, swirl the pan gently, but do not stir with a spoon. Pour the caramel into the 20 cm flan mold and, using oven mitts, rotate it to cover the bottom and part of the sides. Let it harden.
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In a bowl, whisk the 5 eggs just enough to combine whites and yolks. Add the condensed milk, evaporated milk, cold coffee, vanilla, and salt. Mix until homogeneous, without beating vigorously to avoid incorporating bubbles.
Strain the mixture through a fine sieve, let it rest for 5 minutes, and skim off any foam from the surface. Carefully pour it over the hardened caramel.
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Place the flan mold inside the baking dish, cover it tightly with aluminum foil, and pour hot water into the outer dish up to half the height of the flan mold. Bake for 70-85 minutes, checking from 70 minutes: the edges should be set and the center should have a gentle wobble, like jelly, not liquid.
Remove the flan mold from the water bath, carefully remove the foil, and let it cool for about 60 minutes at room temperature. Cover and refrigerate for at least 6 hours, preferably until the next day.
Run a thin spatula around the entire edge. If it is difficult to release, place the bottom of the flan mold in warm water for 10-15 seconds. Place a rimmed plate on top, flip with a firm motion, and serve cold, with all its caramel.
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