1 cup sugar
¼ cup water
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
2 large eggs
2 large egg yolks
2 tablespoons instant espresso powder, dissolved in 1 tablespoon hot water
Combine the sugar and the water in a small saucepan. Cook over medium heat, swirling the pan occasionally, until the sugar is dissolved. Simmer the mixture without stirring until it begins to turn brown around the edges, about 10 minutes. Gently swirl the pan until the syrup is evenly caramelized.
Protecting your hand with an oven mitt, pour the hot syrup into a 6-cup soufflé dish, turning the dish to coat the bottom evenly. Let cool until the caramel is just set.
In a bowl, whisk together the canned milks. Beat in the eggs, egg yolks, and espresso until blended. Pour the mixture into the soufflé dish.
Place the dish on a rack in a large slow cooker. Pour hot water to a depth of 1 inch around the dish. Cover and cook on high for 2 to 2½ hours, or until a knife inserted near the center comes out clean.
Carefully remove the dish from the slow cooker. Let cool slightly, then cover and refrigerate until chilled, several hours or overnight.
To serve, run a knife around the inside of the dish. Invert a serving plate on top and quickly invert the two. Carefully remove the soufflé dish, allowing the caramel to drizzle over the cream. Cut into wedges and serve.