Torta di Caffe (Caffe Creme Caramel)

Found this recipe by Tobie Puttock in March 2011 Delicious magazine. The texture is so soft and smooth.

5 eggs, at room temperature
1 cup (220gm) caster sugar
1 tsp vanilla extract
2 cups (500ml) milk
1/2 cup (125ml) freshly made strong espresso coffee, cooled completely

1. Preheat the oven to 180C. Place 6 x 50ml ramekins in a baking dish that can hold them easily side by side.
2. Crack the eggs into a large mixing bowl and add 1/3 cup (75gm) caster sugar and whisk to combine. Slowly add vanilla, milk and coffee, whisking together. Strain through a sieve.
3. Place the remaining sugar (2/3 cup or 145gm) sugar into a small non-stick saucepan with 1/3 cup (80ml) water. Gently warm over medium to low heat, without stirring, until the sugar has dissolved. Increase the heat to medium and cook for 4-6 minutes until the syrup turns golden. Remove from the heat and allow to cool for a couple of minutes.
4. Divide the caramel between the ramekins. Allow to stand for 5 minutes to firm up, then divide the custard evenly between the ramekins.
5. Very carefully pour water into the baking dish to come halfway up the sides of the ramekins, being careful not to get any water into the ramekins. 
6. Bake in the middle shelf of the oven for 40-45 minutes or until the centre of each flan has just set but is still wobbly.
7. Remove ramekins from baking dish and cool to room temperatures. Cover and chill for at least 2 hours.
8. To serve, boil some water and pour into a bowl. Run a sharp knife around the edge of each custard and dip the bottom of each ramekin in hot water for 10 seconds to loosen.
9. Turn out onto individual plates, juggling the ramekins.