Flan de Cafe Hecho en la Estufa (Stovetop Coffee Flan)

Servings 6-8

1/3 cup plus
2 tablespoons sugar
4 eggs
1 cup evaporated milk, undiluted
1 cup sweetened condensed milk
1/4 teaspoon salt
1/2 cup strongly brewed black coffee

1 In a small heavy saucepan, cook the 1/3 cup of sugar over low heat until it
caramelizes. Pour into a 2-quart mold; set aside. In a large bowl, beat the eggs until
frothy. Add the remaining ingredients and strain through a fine sieve. Pour the custard
mix into the caramelized mold. Cook on top of the stove in a bain-marie on
medium-heat, covered, for 25 minutes. Let the flan cool at room temperature.
Refrigerate for 2 hours before transferring to a serving platter.
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Puerto Rican Recipes