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1
Set oven to 350 degrees F.
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2
Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
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3
In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
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4
In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
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5
Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
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6
Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
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7
Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
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8
Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
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9
Remove from fridge, cover with plastic wrap, and continue to chill overnight.
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10
The following day: Preheat the broiler.
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11
Arrange the ramekins on a small sheet.
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12
Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
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13
Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
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14
Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.
