Colombian Coffee Flan with Chocolate Ganache

Preheat oven to 350°F (175°C).

Make the caramel: In a saucepan over medium heat, combine sugar and water. Cook, swirling occasionally (do not stir), until the sugar dissolves and turns into a deep amber caramel. Immediately pour evenly into the bottom of each ramekin or the flan mold.

Make the flan: In a saucepan, heat the coffee, heavy cream, and milk until just simmering. Remove from heat.

In a mixing bowl, whisk together the eggs, egg yolks, and vanilla extract.

Slowly drizzle the hot coffee mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.

Pour the flan mixture into the caramel-lined ramekins or mold.

Place the ramekins or mold in a baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins/mold (water bath).

Bake for 40-45 minutes, or until the flan is set around the edges but still slightly jiggly in the center. If using a large mold it may take longer.

Remove from the oven and let cool completely in the water bath. Then, refrigerate for at least 4 hours, or preferably overnight.

Make the ganache: Place the chopped chocolate in a heatproof bowl. Heat the 1/2 cup of heavy cream until just simmering. Pour the hot cream over the chocolate and let it sit for 1 minute. Then, whisk until smooth and glossy.

To unmold the flan, run a thin knife around the edges of the ramekins. Invert each flan onto a serving plate, allowing the caramel to drizzle over the top. Alternatively, for a single mold, carefully invert onto a serving platter.

Drizzle with chocolate ganache and serve immediately.