Ingredients

4 cups heavy cream
1 Tablespoon instant coffee

7 egg yolks
1/4 cups sugar
1/2 cup kahlua
1 Tablespoon vanilla

12 ramekins

Brown sugar

Instructions

Preheat oven to 325 degrees.

Heat cream and coffee until almost boiling.

Beat egg yolks and sugar until well blended and thickened slightly. Stir in kahlua and vanilla. Temper with hot cream. Stir into remaining cream.

Pour custard into ramekins and place in baking dish. Pour 1 inch boiling water. Bake 30 minutes. Remove and cool on racks. Chill at least 2 hours.

Sieve brown sugar on each custard. Place under broiler or use torch to deep golden brown and sugar is bubbling. Chill at least one hour.

Dessert