Coffee caramels

Put the sugar in a saucepan with a little water and heat over a low heat.
Simmer until the syrup turns a golden caramel colour.
Pour into four to six individual ovenproof dishes or one large dish, and swirl around the bottom and sides of the dishes.
Heat 50 ml of the evaporated milk and add the coffee granules. Stir to dissolve.
Mix all the remaining ingredients with the coffee mixture in a food processor until smooth.
Pour into the prepared dishes.
Place the dishes in a roasting tin and add water to halway up the side of the dishes.
Place in a preheated 170 °C oven and bake for one hour until set.
Remove from oven and cool, then refrigerate for at least two hours. Invert to serve.