1 can evaporated milk
1 c. instant coffee
2/3 c. sugar
1 tsp. vanilla
1/4 tsp. salt
4 eggs
1/4 c. brown sugar

Combine milk and coffee in saucepan. Heat until bubbles around edge. Add sugar, vanilla and salt, stirring until sugar is dissolved. Beat eggs well in large bowl. Gradually add hot milk into eggs. Pour into 6 inch (4 cup) souffle dish (or 6 custard cups). Place dish in a pan of hot water. Bake at 300 degrees for 50 to 60 minutes until center is set. Chill until cooled. Just before serving, sprinkle brown sugar over top and place under broiler until melted and browned.