KAHLUA FLAN CARAMEL

¾ 	cup granulated sugar 
¼ 	Kahlua Liqueur 
2 	tablespoons water
CUSTARD
¾ 	cup granulated sugar
1 1/3	cups whole milk
1 1/3 cups halt and half
1 	tablespoon coffee, ground, steeped in
	2 teaspoons boiling water
½ 	cup Kahlua Liqueur
4 	2x½ inch strips lime zest, no pith
3 	large eggs
5 	egg yolks
2 	teaspoons vanilla extract (preferably Mexican vanilla)

Set 6-ounce custard cups, coffee cups or individual souffle dishes in a baking pan at least 2 inches deep and large enough to give molds %-inch clearance all around. Bring sugar, Kahlua and water to a boil. Reduce heat to medium and boil without stirring until syrup begins to turn golden, about 3 to 5 minutes. Swid gently until syrup is a deep straw color. Pour a portion of caramel into each mold. Tilt molds to evenly cover bottom with caramel. For the custard, heat oven to 325°F and position an oven rack in the middle. In a large saucepan over medium heat, combine sugar, milk. and half and half. Add coffee mixture. Kahlua and lime zest, and stir as mixture comes to a simmer. Remove from the heat. In a large bowl, whisk eggs and egg yolks. Whisk in warm milk mixture slowly. Stir in the vanilla and strain through fine-mesh strainer into a bowl. Pour a 4-ounce portion of custard into each mold. Set the pan holding the filled molds on oven rack. Carefully pour hot water into the baking pan, letting it come 'h up the sides of the molds. Slide rack back into the oven and bake until the custards are barely set in the middle (about 25-30 minutes). Turn pan around, then continue to cook until set, about 40 to 45 minutes. Let the custards cool for about an hour before removing, then refrigerate for 2 hours before serving.
To serve, run a small knife around edge of each flan and turn mold over onto a serving plate. Shake gently until you hear the flan drop onto the plate. Remove mold and scrape out sticky dissolving caramel, letting it pour over flan. 

SERVES: Makes about 10 (4 ounce) portions 			Bon Appetit