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Cook over medium heat without stirring until the sugar turns a deep amber color.
Immediately pour the caramel into a flan mold or a round glass dish.
Tilt the mold to coat the bottom evenly. Let it cool and harden.
Step 2: Bloom the gelatin
Sprinkle the gelatin over the cold water.
Let it sit for 5–10 minutes until it absorbs the water.
Step 3: Prepare the coffee mixture
In a saucepan, combine the milk, heavy cream, condensed milk, and instant coffee.
Heat over medium-low heat, stirring until the coffee dissolves completely.
Do not let the mixture boil.
Step 4: Add the gelatin
Remove the saucepan from the heat.
Stir in the bloomed gelatin until fully dissolved.
Add the vanilla extract and mix well.
Step 5: Pour and chill
Pour the mixture over the hardened caramel.
Let it cool to room temperature.
Refrigerate for at least 6 hours, preferably overnight.
Step 6: Unmold
Run a thin knife around the edge of the flan.
Dip the bottom of the mold in warm water for 10–15 seconds.
Place a serving plate on top and invert the flan.
Lift off the mold and allow the caramel sauce to flow over the flan.
Tips
For a stronger coffee flavor, use 3 tablespoons of instant coffee or 2 shots of cooled espresso.
Chill overnight for the smoothest texture.
Garnish with whipped cream, chocolate shavings, or a light dusting of cocoa powder before serving.
Enjoy your creamy, silky no-bake coffee flan!