Tip: Before beginning the recipe, prepare custard cups by placing them in a baking pan lined on the bottom with a cloth towel. Arrange the custard cups so they do not touch. Set a pot of water on the stove on medium-high heat so that hot water is available to pour into the pan for a baking bath needed later in the recipe. Preheat oven to 350 degrees and prepare the caramel sauce.
Caramel Sauce
In a small cool pan on stovetop, add all of the caramel sauce ingredients. Heat pan on medium high, but do not stir! Allow all ingredients to dissolve and bubble. Then using a spoon, gently stir mixture from the bottom. Continue stirring for 8-10 minutes, until mixture darkens to an amber color. Remove pan from heat, quickly pour mixture into the waiting custard cups, dividing the liquid evenly among all cups and making sure to cover the bottom of each up completely. Set aside to cool and harden.
Flan
In a medium sized bowl, pour 1/8 cup of the evaporated milk, the can of sweetened condensed milk, 1/3 cup of cappuccino and vanilla extract. Blend with a hand mixer until smooth. Set aside. In a large bowl, crack 3 eggs and 2 egg yolks. Gently whisk for 1 minute. Mix the remainder of the evaporated milk into the whisked eggs. Then add the cappuccino mix from the medium-size bowl and mix gently. Next, carefully pour mixture into custard cups on top of the hardened caramel, about 2/3 full for each custard cup. Fill pan with hot water to about half the height of the custard cups. Carefully place baking pan into oven. Bake 40-45 minutes for large flans and 30-35 minutes for small flans. The center should be slightly jiggly. Cool flans on a rack, approximately 45 minutes. Transfer to refrigerator to cool completely. To serve, invert each custard onto a small plate, allowing the caramel sauce to flow over the flan custard.
