Coffee Flan Recipe

Here is a way to get your coffee and dessert all in one. Try our coffee flan recipe for your after dinner dessert. You love the rich coffee flavor with a hint of Kahlua. You will be surprised at howeasy flan recipes are to make.

Flan is one of the most common desserts in Latin America and a very versatile dish at that. You can find flan in almost any flavor.

If coffee flan doesn't suit your fancy, try our caramel or pumpkin flan. Both are delicious.

Coffee Flan Recipe

1/2 cup sugar for the caramel topping

4 eggs

1/3 cup sugar

1 can sweetened condensed milk 14oz.

1 1/2 cups whole milk

3 tsp. instant coffee

1/3 cup water

1 Tbs. Kahlua liqueur

1/2 tsp vanilla

1/4 tsp. ground cinnamon

For the caramel topping

Place 1/2 cup sugar in a heavy sauce pan on medium high heat. Once it starts to liquefy begin stirring. When the sugar is dissolved and turns a golden brown, quickly pour into six 3/4 cup custard dishes.

Tilt the cups to coat the bottom and sides of the dishes. You have to work quickly as the sugar will begin to harden within seconds. A couple of extra hands are helpful at this point.

Let the caramel coating cool. You might even hear some crackling sounds as it cools. Don't be alarmed the dishes aren't breaking!

Preheat the oven to 350 degrees.

Mix the 3 tsp. of instant coffee in a cup with 1/3 cup of warm water. Stir until it is dissolved.

In a medium sized bowl add the following ingredients:

  • eggs
  • sugar

Mix the eggs and sugar with a wire whisk until the sugar is dissolved but not frothy.


  • vanilla
  • cinnamon
  • milk
  • sweetened condensed milk
  • instant coffee mixed with water
  • Kahlua

Blend well with wire whisk.

Carefully pour the mixture into the caramel coated cups.

Place a baking dish or roasting pan in the oven. Then place the custard cups into the baking dish. Add hot water to the baking dish up to 1 to 2 inches up the sides of the custard cups.

Bake for 35 to 45 minutes or until a knife inserted into the custard comes out clean.

Cool custard on the counter until it is cool enough to place in the refrigerator.

Refrigerate for at least 2 hours before serving.

When ready to serve, take a sharp non serrated knife and cut around the edge of the custard to un mold it.

Put a small plate with lip over the top of the custard cup. Hold both dishes tightly together and flip them over. The custard should release from the cup. If it doesn't, give it a jiggle. The caramel sauce will come flowing down over the flan. That's why having a dish with a lip is a good idea.

Serve this coffee flan recipe with a dollop of whipping cream and you are ready to delight your guests. 

Home for Coffee Flan Recipes 

New! Comments

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California