Crème Caramel–Coffee Serves 6

Preheat oven to 325. Place six 1/2 cup ramekins or soufflé dishes in large baking pan. Place pan in oven until dishes are hot (about 10 min). Meanwhile, bring 1c sugar and 1/4 c water to boil in heavy small saucepan, stirring until sugar dissolves. Continue boiling, without stirring, until mixture turns golden brown, swirling occasionally, about 6 min. Immediately pour caramel into ramekins. Working quickly, carefully tilt ramekins to coat sides w caramel. Cool. Bring milk to boil in heavy, large saucepan. Remove from heat. Stir in instant coffee. Whisk eggs, yolks and remaining 1/3 c sugar to blend in large bowl. Gradually whisk in hot milk mix. Stir in rum. Divide custard among prepared ramekins. Place ramekins in large baking pan. Add enough boiling water to come 1/2″ up sides. Bake until edges are set and centers move only slightly when pan is gently shaken, about 1.25 hours. Remove from water and refrigerate until set, about 6 hours (can be made 2 days ahead) Run small sharp knife around edges to loosen. Invert onto plates and serve.

Sugar 1.33c
Water 0.25c
Milk 2c WHOLE
Coffee 4tsp instant granules
Egg 3
Egg Yolks 2
Rum 2T dark