• Preheat the oven to 350° F.

Caramel Sauce

• Add the sugar and water to a small pot and stir. Heat over low heat until the sugar has completely melted.

  Note: This can take anywhere from just a few minutes to 20 minutes.
• Immediately pour the caramel sauce into the mold you will be using being extra careful as the sugar is very, very hot and can easily scold you. Tilt and swirl the pan to evenly coat the bottom and sides of the pan. Set the mold in the refrigerator for 10 minutes to set.

Making the Custard

• Add the evaporated, condensed milk, eggs, coffee, and vanilla extract to a blender. Add the cream cheese and the instant coffee.
• Blend the mixture on medium-high for about two minutes. Pour the mixture through a strainer to catch any egg pieces that may not have blended well.
• Pour the custard mixture into the caramel-coated mold/s. Cover the mold/s with aluminum foil.

  Note: You may hear a crackle when pouring the custard into the mold/s. This is normal.
• Add the mold/s to larger mold/s and add enough HOT water that it goes halfway up the sides of the flan mold/s. Bake anywhere from 1 hour to 1 ½ hours.
• Remove the flan from the oven. Insert a toothpick or butter knife into the center of the flan to check for doneness. Cover once again with the aluminum foil and allow it to sit for an hour on the kitchen counter, then refrigerate for a few hours to chill.
• When you're ready to serve the flan, remove it from the refrigerator and run a thin knife around the edge of the mold to help loosen it a little. Place a larger plate over the flan and invert it. You will hear a squishing sound as the flan plops onto the plate. Serve individual portions and top with some of the caramel sauce.