Infused with dark roast coffee beans for a bold, aromatic finish.
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Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
In a small saucepan over medium heat, melt the sugar until it turns into a golden amber caramel, then immediately pour it into the cake pan, tilting to coat the bottom.
In a medium pot, combine the evaporated milk and whole coffee beans; heat until simmering, then remove from heat and let steep for 20 minutes before straining out the beans.
In a blender, combine the coffee-infused milk, sweetened condensed milk, cream cheese, eggs, vanilla, cinnamon, and salt.
Blend the mixture on low speed until completely smooth, being careful not to create too many air bubbles.
Place the caramel-lined pan inside a larger roasting pan and pour the custard mixture over the hardened caramel.
Fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan to create a water bath (baño María).
Bake for 50-60 minutes until the edges are set but the center still jiggles slightly, then cool completely and refrigerate for at least 4 hours before inverting onto a plate.
