Spanish Coffee Flan with Chocolate Sauce

Preheat oven to 325°F (160°C).

**Make the Caramel:** In a small saucepan, combine 1/2 cup granulated sugar and water over medium heat. Cook, swirling occasionally, until the sugar dissolves and turns into a deep amber caramel. Be careful not to burn it.

Pour the caramel evenly into the bottom of 6 ramekins or a flan mold.

**Make the Flan:** In a medium saucepan, heat heavy cream and milk over medium heat until simmering. Remove from heat and stir in instant espresso powder and vanilla extract. Let steep for 5 minutes.

In a large bowl, whisk together the remaining 1/2 cup granulated sugar, eggs, and egg yolks until light and pale.

Slowly pour the warm cream mixture into the egg mixture, whisking constantly to prevent the eggs from cooking.

Strain the mixture through a fine-mesh sieve to remove any lumps.

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

Place the ramekins or mold in a large baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins or mold (creating a water bath).

Bake for 40-50 minutes, or until the flan is set but still slightly jiggly in the center. Baking time will vary depending on the size of the ramekins or mold.

Remove the baking dish from the oven and let the ramekins or mold cool in the water bath for 30 minutes.

Remove the ramekins or mold from the water bath and refrigerate for at least 4 hours, or preferably overnight.

**Make the Chocolate Sauce:** In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals, stirring in between), melt the chocolate, heavy cream, and butter until smooth. Stir until well combined.

To serve, run a thin knife around the edges of the flan to loosen it from the ramekins or mold. Invert the flan onto serving plates. Drizzle generously with chocolate sauce.

Enjoy!