In a blender add eggs, condensed milk, evaporated milk, vanilla, and instant coffee.
Over medium low heat add in sugar to a small pan. Stirring occasionally allow sugar to melt into a golden brown color, remove from heat and immediately pour into a 9 inch baking pan. Allow caramel to cover the edges as well.
Once caramel has cooled, pour flan mixture over the pan.
Place pan into a large roasting dish and add water to the roasting dish, being careful to not allow water to fall into the flan custard. Fill roasting pan until it's ½ of the length of the flan dish.
Cook for 50-60 minutes, or until a toothpick comes out clean from the center of the flan.
Remove flan, allow it to cool completely before placing in the fridge for 2 hours.
After 2 hours, flip flan over a large plate (with a larger plate or pan underneath to catch excess caramel sauce). Allow to sit a minute before lifting the pan.
Swirl Torani White Chocolate and Torani Dark Chocolate sauce over the caramel sauce and serve!
Please see post for detailed tips to make the best coffee flan!