Serves 6-8
3/4 cup superfine (bar) sugar
1 (14 ounce) can sweetened condensed milk
1 quart whole milk
5 eggs
1-1/2 tablespoon of espresso coffee
1-1/2 tablespoon coffee liqueur
pinch of salt
boiling water to fill outer pan
heavy cream to serve (optional)

Preheat oven to 350 F

Put superfine sugar in a small, heavy based saucepan over medium
heat and leave it, without stirring until sugar starts to melt. Then
stir occasionally until it melts completely and turns a light golden color.
Pour it into a 9-inch cake pan an turn pan so caramel covers the bottom.
(Be careful, as the caramel is very hot). Allow to set.

Put remaining ingredients in a blender or food processor and blend until
is fully smooth. Poor mixture through a fine sieve over the caramel bottom.
Cover with aluminum foil. Place cake pan in a larger baking pan, at least
2 inches deep. Pour boiling water into the outer pan to a depth of about
1 inch, then carefully place pan in preheated oven and bake for 1-3/4 hours.

The custard is ready when is set, but still moves kind of gently, insert a
knife in the center, it should come out clean.

Remove from oven and allow to cool completely, then transfer it to the
refrigerator and chill overnight or at least for 6 hours.

To remove flan from pan, run a knife carefully around the edge to loosen.
Place a large platter over the pan, then very slow invert, holding pan and
platter together. The caramel will form a sauce over the flan.

Serve chilled, if desired use whipped cream on top.

Bon Appetite!