End the meal with a delightfully smooth and silky coffee-flavored leche flan. You can either steam or bake this easy Filipino dessert recipe.
Makes around 6 small flans
For the caramel
1 cup sugar
¼ cup water
For the flan
12 egg yolks
1 1/2 cups evaporated milk
1 1/2 cups condensed milk
4 teaspoons coffee granules
1 tsp vanilla
Pinch of salt
1 Make the caramel: place sugar and water over medium heat until thick and golden brown in color. Pour into molds and set aside.
2 Dissolve coffee granules in the evaporated milk. Gently stir the evaporated milk into the condensed milk until fully incorporated.
3 Stir egg yolks until smooth. Pour into the milk mixture, along with the vanilla and salt. Whisk gently until combined.
4 Pour the egg mixture through a fine sieve into the molds. Cover with foil and steam for 20 minutes until a toothpick poked in the center comes out clean. Alternatively, bake in a water bath for 40 minutes until a toothpick poked in the center comes out clean.
5 Let cool to room temperature and run a knife along the sides of the flan to loosen it. Flip onto a plate to serve.