Begin by placing the sugar in a medium saucepan over medium heat.

Stir continuously until the sugar melts and turns golden brown to create caramel.

Quickly pour the caramel into the flan mold, tilting to coat the bottom evenly.

In a mixing bowl, whisk together coffee, sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt until smooth.

Strain the mixture through a fine sieve into the prepared mold.

Preheat your oven to 350°F (175°C). Place the flan mold in a larger baking dish.

Fill the outer dish with hot water halfway up the sides of the mold.

Bake the flan for about 60 minutes or until a knife inserted in the center comes out clean.

Remove the flan from the water bath and let it cool at room temperature for about 30 minutes.

Refrigerate the flan for at least 4 hours or overnight to set completely.

To serve, run a knife around the edges of the mold to loosen the flan, invert onto a plate and let the caramel drizzle over the top.