Cook Time: 55 mins | Yield: 6-8 servings
Fill up a kettle with water and boil. Set aside. –Preheat the oven to 350º F.
In a small sauce pan, caramelize the sugar to a golden brown. Do not stir, rather swirl the pan to melt evenly. Pour into a molding pan (you can use loaf pan should you prefer a thicker flan).
In a large bowl, whisk the eggs and yolks until well combined. Add milks, coffee and vanilla and whisk for 1 to 2 minutes. Do not over beat the egg-mixture to avoid having “bee” holes both inside and the outside of the flan. Pour (Note: use stainless mesh strainer while pouring the flan batter to make sure there’s no egg shell) into a prepared caramelized pan. Place the flan dish in a larger baking glass pan, add hot water to come half way up of the baking dish. Bake until set and just firm in the center but still jiggles slightly, about 50 minutes. Let cool and then transfer to a serving dish.
Meanwhile, make the whipping cream topping; –Place tools (glass or stainless steel bowl & electric mixer beaters) in the freezer and freeze for 20 minutes. In a medium bowl, beat the heavy cream, the 1 teaspoon remaining vanilla extract and sugar for 3 to 5 minutes, or until peaks begin to form. Transfer to an acing bag and refrigerate until ready to use.
How to transfer the Flan; Run a very thin and sharp knife around the rim of the flan. Place the (serving) dish on top of the flan, and then flip over so the dish is on the bottom. Lift away the molding pan. Refrigerate for at least 3 hours before serving. When ready, top the flan with whipping cream, then sprinkle cocoa powder on top. Cut into square, wedges, rectangle or whichever style-cut you prefer.
You can also cut the flan before topping with whipped cream and cocoa powder. Enjoy!