Coffee Flan

• 3/4 cup sugar
• 1 (14-oz) can sweetened condensed milk (1 1/4 cups)
• 3 3/4 cups whole milk
• 5 large eggs
• 1 cup brewed Chock full o'Nuts coffee
• 1 teaspoon vanilla
• 1/8 teaspoon salt

Put oven rack in middle position and preheat oven to 350 degrees F.

Cook sugar in a dry small heavy saucepan over moderate heat until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a golden caramel. Immediately pour into a 9-inch round ceramic or glass baking dish or metal cake pan (1 inches deep) and tilt dish to coat bottom. Cool until hardened, 10 to 15 minutes.

Over medium-low heat, reduce the coffee down to 1/3 cup of liquid. Blend this with the remaining ingredients until smooth. Pour this custard through a fine-mesh sieve over caramel in dish, then transfer dish to a 17- by 11-inch roasting pan lined with a kitchen towl. Cover dish loosely with a piece of foil, then pour enough boiling-hot water into roasting pan to reach 1 inch up side of dish. Bake until custard is set but still wobblt in center when gently shaken and a knife inserted in center comes out clean, 1 to 1 1/3 hours. Transfer dish to a rack to cool, 40 minutes. Chill flan, covered, at least 8 hours.