A delicious, rich dessert, somewhere between a flan and a creme brulee. Sadly, it did not plate well, despite tightly following the recipe. The exterior texture was ever so slightly clumpy and I believe the issue is with the caramel. After 5 minutes, the sugar water mixture did not become golden and had started to re-crystallize. All the liquid/caramel was absorbed by the custard during cooking. So, perfectly delicious but perhaps use a different recipe for the caramel for photogenic results.
This is a rich, velvety, fabulous flan. Used regular coffee in absence of chicory coffee - perhaps cut back a bit if using regular. So rich that I will make it in small ramekins next time. Really impressive texture. This is a cross between a Creme Brulee - as it only uses the yolks from the eggs, and a flan as the caramel is on the bottom - but you could certainly leave out the caramel and brulee the top. I will certainly make this again. we make a fabulous flan all the time - but when I need to impress, I will pull this out!