Espresso Flan

Ingredients

• 6 Eggs Left At Room Temperature
• 1/2 Teaspoon Vanilla Extract
• 3 Cups Milk
• 3/4 Cup Sugar
• 1/2 Cup Brewed Strong Espresso

Instructions

1. 1

   Beat the eggs with 1/4 cup of the...: Beat the eggs with 1/4 cup of the sugar, until light in color and thickened, about 5 minutes.

2. 2

   Add the vanilla extract, and mix.

3. 3

   Add the espresso and milk, and mix again.

4. 4

   Put the remaining sugar in a small saucepan,...: Put the remaining sugar in a small saucepan, and add a teaspoon or so of water.

5. 5

   Cook over low heat until you have a...: Cook over low heat until you have a syrup.

6. 6

   Increase the heat, and cook until the mixture...: Increase the heat, and cook until the mixture turns amber brown, about 3 minutes or so later, then pour the caramel mixture into individual ramekins (custard cups), and place the ramekins in a pan large enough to hold them all.

7. 7

   Add enough boiling water to come up to...: Add enough boiling water to come up to the halfway mark on the ramekins.

8. 8

   Divide the custard evenly in the cups.

9. 9

   Bake at 350 degrees F. for about 50...: Bake at 350 degrees F. for about 50 minutes or until the centers are set.

10. 10

    Cool to room temperature, and then refrigerate at...: Cool to room temperature, and then refrigerate at least 3 hours before serving.

11. 11

    To serve, dip the bottom of the ramekins...: To serve, dip the bottom of the ramekins into very hot water for a minute or two.

12. 12

    Turn over and unmold onto individual plates.

13. 13

    Serve immediately.