A healthier version of Vietnamese flan. This decadent, lightly sweet dessert made with eggs, sugar and a hint of coffee. Perfect with your morning coffee.
Preheat oven to 325 degrees F and line rack in the middle.
Make the caramel sugar: In a heavy saucepan, place sugar, water, lemon juice over medium heat. Cook without stiring until sugar begins to melt and turn into a deep goldn brown color. Remove from heat, immediately pour over the ramekins, tilt to coat. Let stand for 5 to 10 minutes.
In a medium bowl, add eggs, egg yolks, sugar, vanilla. Mix getnly with a fork until smooth. Be careful not to overmix to prevent bubbles from forming. If there are bubbles on top, use a spoon and remove them.
In another saucepan, add milk, instant coffee powder and cook on low heat until warm, about a minute.
Slowly pour the milk over the egg mixture. Mix well until everything is combined.
Strain custard over a sieve until smooth and free of lumps. Pour into ramekins and transfer to a baking dish. Pour enough hot boiling water into the baking dish, reaching half way of the ramekins.
Bake until the custard is set and the toothpick inserts in the center comes out clean. Chill in the fridge for at least 4hr before serving.
To unmold the flan: run a small knife around the edges. Place the ramekins upside down on a plate and let it slide out.
Serve with coffee and shaved ice on top.
To make it easier to unmold, grease the sides of the ramekins with butter before adding in the custard mixture.