Leche Flan with Coffee (Filipino Caramel Custard)

Place the sugar in a heavy saucepan over medium heat. Cook, stirring occasionally, until the sugar melts and turns a deep amber color. Immediately pour the caramel into a flan mold or small individual ramekins, tilting to coat the bottoms. Set aside to harden.

In a large bowl, lightly beat the whole eggs and egg yolks. Stir in the condensed milk, evaporated milk, coffee, and vanilla extract. Mix only until combined – avoid overmixing to prevent bubbles.

Strain the custard mixture through a fine-mesh sieve into a pitcher or measuring cup to ensure a silky texture.

Pour the strained custard over the caramel-lined mold. Tap the mold gently on the counter to release any bubbles.

Prepare a steamer with gently boiling water. Cover the flan mold with foil to prevent water drops from touching the top. Place the mold in the steamer and steam over low heat for 45 minutes, or until just set; the center should still wobble slightly.

Remove the flan from the steamer and let it cool to room temperature. Then refrigerate overnight or at least 4 hours. To unmold, run a knife around the edge, invert onto a serving plate with a rim (to catch the caramel syrup), and serve.