JAMAICAN COFFEE FLAN
Steps:
- Position rack in center of oven and preheat to 326ºF. Place six 1/2 cup ramekins in large baking pan. Place pan in oven and heat until dishes are hot, about 10 minutes. Meanwhile, bring 3/4 cup sugar and water to boil in heavy small saucepan stirring until sugar dissolves. Wash down any sugar crystals with a wet pastry brush. Continue boiling, without stirring, until mixture turns golden brown, about 10 minutes. Immediately divide caramel mixture among ramekins. Carefully tilt ramekins to coat sides with caramel mixture. Cool ramekins completely. Bring milk and cream to boil in heavy medium saucepan. Remove from heat. Stir in instant coffee. Whisk eggs and egg yolks to combine in large bowl. Whisk in 3/4 cup superfine sugar and coffee liqueur. Gradually whisk in hot milk mixture. Strain. Divide custard among prepared ramekins. Return ramekins to large baking pan. Add enough hot simmering water to come halfway up sides of ramekins. Bake until edges are set and centers move only slightly when flans are gently shaken, about 35 minutes. Remove flans from water. Cook 15 minutes. Run small sharp knife around edge of flans to loosen. Refrigerate overnight or up to two days. Invert onto plates and serve.
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