Coffee Flan

Preheat oven to 325° F.

Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Quickly pour onto bottom of 9-inch deep pie dish; swirl around bottom and side to coat.

Place sweetened condensed milk, eggs, evaporated milk and coffee granules in blender; cover. Blend until smooth. Pour into prepared dish; cover with foil. Place dish in large roasting pan; fill roasting pan with water to about 1-inch depth.

Bake for 55 to 65 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

To serve, run small spatula around edge of pan. Invert serving plate over dish. Turn over; shake gently to release. Serve topped with whipped cream and fruit.