Caramelized Coffee Flan

Place the sugar in a small heavy saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the sugar crystallizes into lumps (about 15 minutes). Continue cooking, stirring constantly, until the sugar melts and turns a light golden brown (about 15 minutes). Quickly pour the hot caramel mixture into an ungreased 8 inch round cakepan, tilting to coat the bottom evenly. Set aside. (The mixture will harden -- this is supposed to happen!).

Combine eggs and remaining ingredients in a large bowl; beat with a wire whisk until the coffee granules dissolve. Pour the egg mixture over the caramelized sugar in the cakepan.

Place the cakepan in a large shallow baking dish. Pour hot water into the baking dish to a depth of 1 inch. Cover with aluminum foil, and bake at 350 degrees for 55 minutes or until a knife inserted near the center of the flan comes out clean.

Remove pan from water, and let cool. Cover and chill at least 8 hours.

To serve, loosen the edge of the custard with a spatula, and invert onto a serving plate.