Pecan and Coffee Flans

Preheat the oven to moderate temperature (180°C)

In a saucepan, heat the milk until bubbles form on the edge

Add the instant coffee powder and grated orange peel

Stir well

Let it cool for 10 minutes

In a bowl, with a low-speed mixer, beat lightly 4 of the eggs with more 1 yolk (reserve the white)

Slowly add the milk, sugar, vanilla extract, and pecans; mix well

Strain through a fine-mesh sieve

Pour into 6 buttered flan molds

Place them in a baking dish

Add enough cold water to come halfway up the sides of the molds

Cover with aluminum foil

Bake for 1 hour or until, inserting a knife in the center, it comes out clean

Remove from the oven and let cool

Refrigerate until serving time

Sprinkle with pecans

Beat the reserved egg white to stiff peaks; slowly add goiaba gelato, beating

Place a little on top of each flan

Serve 6-8 people.