| 1 | Immerse unopened cans of condensed milk in water in a deep kettle or saucepan. |
| 2 | The cans must be completely covered with water. |
| 3 | Cover and bring to a boil. |
| 4 | Boil for 5 hours, checking occasionally to make sure that the cans remain fully covered with the boiling water -- add water as needed. |
| 5 | Remove the cans from the water and let cool overnight, at least 8 hours. |
| 6 | Preheat oven to 375°F. |
| 7 | Lightly grease the 10 x 1 + flan pan. |
| 8 | Line with the puff pastry sheets. |
| 9 | Prick the bottom with a fork in several places. |
| 10 | Fill the pan with dry beans (to keep the crust from deforming). |
| 11 | Bake until crisp. |
| 12 | Remove the beans and let cool. |
| 13 | Open the cans of boiled condensed milk. |
| 14 | Pour the contents into the baked crust. |
| 15 | Peel and halve the bananas lengthwise. |
| 16 | Lay the banana halves over the toffee (the boiled condensed milk). |
| 17 | Add the instant coffee powder and the sugar to the cream. |
| 18 | Whip until smooth. |
| 19 | Spoon the cream over the contents of the pan. |
| 20 | Sprinkle the ground coffee over all. |
| 21 | Serve |
