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1
In a large mixing bowl use a rotary beater or wire whisk to lightly beat eggs just until mixed.
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2
Stir in milk, sugar, 1-1/2 teaspoons vanilla, and the salt.
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3
Place an ungreased 4-1/2- or 5-cup ovenproof casserole dish or ring mold, in a 13x9x2-inch baking pan.
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4
(Or, place eight 6-ounce custard cups or individual molds in a large roasting pan.) Set the baking or roasting pan on the oven rack.
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5
Pour the egg mixture into the mold (s).
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6
Pour boiling or very hot tap water into the pan around the mold to a depth of 1 inch.
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7
Bake in a 325* F.
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8
oven for 35 to 45 minutes or until a knife inserted near the center comes out clean.
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9
Remove mold (s) from water in pan.
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10
Cool custard in the mold (s) on a wire rack.
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11
Cover and chill in the refrigerator for 2 to 24 hours before serving.
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12
In a saucepan combine water, corn syrup, cornstarch, and instant coffee crystals.
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13
Cook and stir over medium heat until mixture is bubbly.
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14
Cook and stir for 2 minutes more.
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15
Remove mixture from heat.
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16
Stir in the 1/4 teaspoon vanilla and, if desired, coffee liqueur.
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17
Cover and chill sauce in the refrigerator until serving time.
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18
To serve, remove custard from mold (s).
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19
Serve sauce with chilled custard.
