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Preheat oven to 300 degrees F.
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In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth.
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Reserve.
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In a second medium-size bowl, add coffee and 1/4 cup creme.
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Whisk thoroughly until smooth, then add remaining creme and whisk until well blended.
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Add coffee creme mixture and vanilla to egg yolks.
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Use a rubber spatula to gently fold together.
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Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
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top.
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Place ramekins into a roasting pan.
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Transfer to oven.
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Before closing oven
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door, pour water into pan (but not into the ramekins themselves!)
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until it
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reaches 1/2 way up the side of the ramekins.
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Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly.
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Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
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When brulees have fully solidified and cooled down, sprinkle 1 1/2
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tablespoons of sugar evenly overtop each individual portion.
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Under a watchful eye, use a small blowtorch to caramelize the sugar.
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Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.
