Ingredients

5 eggs
2 egg yolks
1 cup sugar
1 teaspoon vanilla extract
1 1/4 cups heavy cream
1 cup whole milk
1 cup caramel, recipe follows
Pinch grey salt
1 stick (1/2 cup) melted butter
6 tablespoons hot brewed espresso

Instructions

In a large bowl, whisk
together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add

vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air
bubbles in mixture, transfer to large bowl through a fine strainer.

In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2
teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom
and side with melted butter to secure flan and yet allow it to be removed easily. Fill
each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full.

Preheat the oven to 350 degrees F.

Place almost full ramekins in shallow baking pan and then fill the pan with boiling water.
The hot water bath will allow the flan cups to cook evenly in the oven. Right before
placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40
minutes.

When removing pan from oven, allow the ramekins to remain cooling in their original water

bath, overnight if necessary.

Before serving, place ramekins in another shallow pan of warm water to loosen the custard.
Run a thin knife around the inside edge of cup to further loosen, place a plate on top of
ramekin and flip onto plate to serve. Caramel:
1/2 cup water
1 cup sugar In preheated saucepan over medium heat, pour in water and bring to
boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow
to cool for about 2 to 3 minutes.