MJF: made 5/1/20 in IP. Just OK. A little grainy. I used only 1/2 cup sugar for caramel and that was even a bit too much.

Stir together 3/4 cup sugar and 2 tablespoons water in small heavy saucepan over high heat. Bring to boil. Cook, without stirring, until mixture turns mahogany brown, about 5 to 8 minutes. Immediately pour into 6 cake tin, turning to coat halfway up sides. Set aside to harden. Warm milk and half-and-half in medium saucepan over medium heat. Add espresso powder and stir until dissolved. Gently whisk eggs, egg yolks and 1/4 cup sugar together in medium bowl. Whisk 1/2 cup of warm milk in eggs to temper. Pour in pan with milk, whisk. Whisk in Kahlua. Pour into caramel-lined tin. Cover top with foil. Tie tightly with string or rubber band. Place cooking rack in pressure cooker and add l cup boiling water. Place tin on rack. Lock lid in place and bring up to high pressure. Cook 15 minutes at high pressure. Bring down pressure immediately. Knife inserted in center should come out clean, but center should still jiggle slightly. Cool to room temperature. Refrigerate at least 6 hours until chilled, preferably overnight to let caramel melt. To serve, use tip of knife to loosen sides of flan. Place rimmed plate on top of dish and invert.