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1
Preheat oven to 325F.
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2
Stir together espresso powder and water until powder is dissolved.
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3
Cook 1/2 cup sugar with a pinch of salt in a 1 1/2- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt.
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4
Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
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5
Remove caramel from heat and whisk in espresso (mixture will steam and bubble vigorously).
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6
Once bubbles begin to subside, immediately divide mixture among ramekins, tilting to coat bottoms, and let stand until hardened, about 10 minutes.
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7
While caramel hardens, bring coconut milk and whole milk just to a simmer over moderate heat, stirring, then remove from heat.
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8
Whisk together whole eggs, yolks, salt, and remaining 2/3 cup sugar in a large bowl, then add warm milk mixture in a stream, whisking.
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9
Pour custard through a fine-mesh sieve into a 1-quart glass measure.
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10
Divide custard among ramekins.
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11
Arrange ramekins on towel in a small roasting pan lined with a folded kitchen towel (bottom only).
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12
Bake custards in a hot water bath, uncovered, in middle of oven until custards are set around edges but still tremble slightly in centers, about 1 1/4 hours.
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13
Run a thin knife around side of each flan to loosen, then transfer ramekins to a rack and cool completely.
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14
Chill, covered, until cold, at least 4 hours.
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15
To unmold, invert small plates over ramekins and invert flans onto plates.
