Preparation Steps

• Prepare the coffee cream by pouring 0.5 cup of heavy cream and 2 teaspoons of instant coffee grounds into a small saucepan. Heat until it simmers, then remove from heat and cover to steep for 30 minutes.
• Preheat the oven to 325°F.
• In a large bowl, whisk together 6 egg yolks, 0.33 cup granulated sugar, and 0.125 teaspoon salt until well blended.
• Mix the coffee and caramel cream by combining 0.33 cup caramel sauce with 1.5 cups heavy whipping cream. Strain the steeped coffee cream into the caramel cream, discarding coffee grounds.
• Slowly whisk the coffee-caramel cream mixture into the egg yolk mixture until fully combined.
• Arrange four 6-ounce ramekins in a roasting pan and divide the custard mixture evenly among them.
• Pour enough boiled water into the roasting pan to reach halfway up the sides of the ramekins.
• Bake the custards for 1 hour and 15 minutes. Remove from the oven and refrigerate the ramekins for 40 minutes.
• Sprinkle 1 teaspoon of raw sugar on top of each custard. Broil the ramekins for 2 minutes or until the sugar melts and caramelizes.
• Refrigerate the brûlées for at least 3 hours before serving chilled.