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1
In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve.
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2
Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes.
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3
Increase the heat and stir the sugar as it begins to bubble and take on color.
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4
When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel.
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5
If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
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6
Preheat the oven to 325 degrees.
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7
Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan.
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8
Bring to a simmer and stir to dissolve sugar.
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9
Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes.
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10
Stir in the vanilla extract and coffee powder, and set aside to cool.
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11
In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk.
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12
Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold.
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13
Set aside to cool completely before refrigerating; the flan should be served chilled.
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14
To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose.
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15
If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again.
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16
Unmold into a serving dish.
