Flan/Caramel Custard

Preheat oven to 325° F.

Place 13×9" baking pan in center of a larger roasting pan.

Have the sugar and water come to boil over medium -high heat in a deep saucepan. Reduce the heat to medium, and simmer ~7-9 minutes until the sugar mixture turns to a deep brown.

Working swiftly pour the liquid into the baking pan you will using. Tilt pan to spread caramel evenly. (Or microwave for 4-5 minutes, watching after 4 minutes for done ness)

In the meantime, put the eggs, milk, condensed milk, coffee (if using) and vanilla into a blender. Blend for about a minute, until the ingredients are well combined.

Allow the air bubbles in mixture to subside. Pour the mixture into baking pan (s) over the caramel.

Set the roasting pan with the baking dish onto the middle rack of the oven. Pour hot water into the roasting pan, to almost halfway up the sides of the pan your pudding is in.

Bake for 50 minutes to 1 hour, until the sides are set and the center is still soft, but does not wobble.

Take off of the heat and transfer the baking pan to a rack to cool. Once cooled, refrigerate, covered for at least 4 hours, or until completely chilled.

If serving in individual ramekins, invert onto dessert plates. Otherwise cut into slices and serve with caramel sugar side up.