Vietnamese Coffee Flan (คาราเมลคัสตาร์ดกาแฟเวียดนาม)

1.Preheat conventional oven to 160°C. Prepare 6 -inch cake tin for the custard.

2.Add sugar to the pot, heat it over medium heat. Cook without stirring until sugar turn deep amber. Add hot water to stop the cooking and transfer to the cake tin. Leave to set.

3.Dissolve instant coffee with hot water. Add the remaining ingredients and mix well until everything is combined. Strain mixture into the mould with caramel and transfer the mould into an 8-inch or bigger cake tin. Pour enough hot water into the big cake tin, reaching halfway of the baking tin. Bake until the custard is set, about 45 minutes.

4.Leave to cool at room temperature before chilling in the fridge overnight. To unmould, run a small knife around the edges and place the tin over the plate.