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1
Preheat oven to 350 degrees.
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2
Place sugar in a heavy skillet and melt over med-low heat until golden. Do not stir the sugar, but you can swirl it in the pan to avoid burning.
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3
Optional: once sugar is almost completely melted, add 1 tsp grated orange zest and continue swirling until thoroughly incorporated.
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4
Pour caramel into a 9 x 2 inch cake pan and swirl until bottom is covered. Careful, the pan will get hot immediately, so use a potholder. Set aside.
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5
In a large bowl, combine the warm water and the instant coffee. Mix well.
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6
Add the milks and the eggs, whisking to combine thoroughly.
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7
Strain over the caramel in the prepared pan. The caramel will make a cracking sound, no worries! Cover loosely with aluminum foil.
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8
Place a dishtowel or washcloth in the bottom of a pan large enough to hold the flan pan. Carefully place the flan pan over the towel. Add very hot or boiling water to the outer pan, to a level about halfway up the flan pan.
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9
TIP: To avoid sloshing boiling water, place the pans in the oven FIRST, then add the boiling water.
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10
Bake for 1 hour, then remove from oven. Let the flan cool to room temp in the water bath.
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11
Refrigerate the flan until ready to serve. It is much better if made 24 hours in advance.
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12
To serve, run a sharp knife around the edge of the flan, then place a large RIMMED plate over the flan pan and invert until the flan lets loose and all the caramel flows out. Cut in wedges, garnish with whipped cream and serve.
