Mocha Flan with Abuelita Chocolate

Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel-colored. Pour onto bottom of 9-inch-round cake pan; quickly swirl around to coat bottom and sides of pan. Chill until hard.

Blend sweetened condensed milk, evaporated milk, eggs, vanilla extract, Abuelita Chocolate and coffee granules in a blender. Pour the mixture into pan with the solid caramel. Place in a pressure cooker with a bain-marie grid and add 3 cups of water; cover without the valve and turn on high heat. When steam begins to come out, place the valve, move the knob to medium heat and cook for 30 minutes until the valve starts to sound. Remove from heat; remove the flan when the pot is cold.

To unmold, uncover and place the pan on a burner set to low heat; heat for a couple of seconds until the caramel melts. Remove and slightly move the mold to loosen the flan. Invert serving plate over pan. Turn over; shake gently to release.