• Preheat your oven to 350 degrees

Making the caramel

• Put the sugar and water in a small saucepan.
• Shake the pan first to half dissolve the sugar in the water.
• Then, over a medium-high heat, leave the caramelized sugar to form without stirring.
• Swirl the pan around a bit and wait until the golden caramel is medium to rich amber color, takes about 10-12 minutes.
• Be sure to keep an eye on it because it will burn very quickly.Pour the amber caramel sauce into your flanera or large ramekin.
• Swirl the flanera carefully to make sure the entire base of it is well coated with the caramel coating. Set aside to cool so that the caramel sets.

Making the custard

• In a large bowl combine the whole eggs and egg yolks.
• Mix vigorously until foamy and a light yellow color.Add to the eggs the evaporated milk and whisk to combine.
• Whisk into the egg mixture condensed milk, vanilla, salt and sugar. Whisk to combine.
• Slowly add the Cuban coffee into the custard mixture while whisking.
• Place your flanera or large flan ramekin inside a 9x13 pan.Prepare to pour your custard into the flanera.
• While pouring it into the ramekin, have the flan mixture go through a fine-mesh strainer to ensure any egg or coffee bits don't make their way into your flan.
• Place the top on your flanera and pour in warm-hot water around the ramekin so that it comes to about half of the way up to create a water bath.
• Bake for 1 hour and 20 minutes or until set around the edges, but still has a little bit of jiggle in the center.
• Remove from the oven carefully and allow to cool slightly on the counter. When cool, transfer to the refrigerator and chill for at least 3 hours.
• To remove the custard from the flan mold, run a sharp thin knife along the sides of the pan. Flip the custard out of the ramekin and onto the serving platter.
• If your custard is being stubborn, simply flip it back over and run your knife along the edges again, then place the dish on top and try flipping again.