3/4 cup granulated sugar
2 large whole eggs
2 egg yolks
14 oz. can sweetened condensed milk
1 cup whole milk
1/2 tsp. vanilla
1 tsp. instant coffee granules

First place the sugar in a small but heavy saucepan and cook it over medium heat, stirring constantly with a wooden spoon, until it crystallizes into lumps (which should take about 15 minutes).

Then continue to cook it, still stirring, until the sugar melts and turns a light golden brown (count on it taking another 15 minutes to achieve the caramel stage that forms the base of the dessert).

At this point, quickly pour the hot caramel mixture into an ungreased 8-inch- round cake pan, tilting it back and forth several times to coat the bottom evenly.

	Franksgiving 2002 Menu
		• Foil-Baked, Double-Breasted Turkey with Pan Drippings • Spicy Cajun Corn Bundle • Veggies and Beets • Garlic and Onion smashed potatoes • Lentil Soup with Vermicelli • Orange Coconut Tarts

When this has been done, set the cake pan aside to allow the caramel to harden.

Now combine the whole eggs, plus the two extra yolks, plus all the remaining ingredients together in a large bowl and beat everything with a wire whisk until the coffee granules dissolve.

Then pour the egg mixture over the caramelized sugar in the cake pan.

To create the light, delicate, creaminess indicative of a flan, you'll need to make a bain marie.

To do that, place the cake pan in a large shallow baking dish and pour hot water into the outer dish to a depth of about an inch or so.

Then tightly cover the baking dish with aluminum foil and slide it into the oven at 350 degrees for 55 minutes or until a knife inserted near the center of the flan comes out clean.

All that's left after this process is to remove the cake pan from the pan of water and let it cool.

When when the flan reaches room temperature, cover it and chill it for at least 8 hours. When you're ready to serve it, serve it at the table by loosening the edge of the custard with a spatula, inverting it onto a serving plate, and divvying it up into pie-type slices.