Step 1: Make the caramel

Put 1/4 cup sugar (about 50 grams) in a pot, add just enough water to cover the sugar, and heat on low. When the sugar boils and turns amber, turn off the heat, add 2 tablespoons of warm water, remove from heat, then squeeze in a little lemon juice, and add 2 teaspoons of coffee. Pour this caramel mixture into small prepared molds for the flan.

Let the caramel harden at the bottom of the molds.

Crack 5 eggs into a bowl, gently beat them without creating bubbles to avoid holes in the flan when cooked.

Add the remaining 1/4 cup sugar (about 50 grams) to the eggs and stir gently until the sugar dissolves. Heat the milk until warm, with small bubbles forming, but do not let it boil.

Gradually add the warm milk to the beaten eggs while stirring gently.

Strain the mixture through a sieve to ensure a smooth custard when steamed.

Pour the mixture into the small molds with the caramel. Place the molds in a steamer. Boil water below and cover the steamer with a clean cloth to prevent water droplets from falling into the custard.

Steam on low heat, occasionally wiping the lid to remove condensation. Steam for about 30 minutes. Check with a toothpick; if it comes out clean, the flan is done.

Remove, let cool, and refrigerate. Flan custard can be served with shaved ice and coconut milk for added richness and flavor.