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1
Preheat the oven to 350.
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2
Line a baking sheet with parchment paper.
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3
In a small heavy saucepan, cook 2/3 cup of the sugar over moderately low heat without stirring until melted and deep golden, about 12 minutes.
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4
Working quickly, pour about 1 tablespoon of the caramel into each of four 2/3-cup ramekins.
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5
Drizzle the remaining caramel over the parchment and let stand at room temperature to harden.
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6
In a bowl, whisk the eggs with the egg whites and the remaining 1/3 cup sugar until combined.
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7
In a small saucepan, warm the evaporated milk and coffee over moderate heat until steaming, about 3 minutes.
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8
Let stand for 1 minute.
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9
Whisk the steamed milk into the egg mixture, then whisk in the cream and vanilla.
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10
Strain the coffee custard, then pour it into the ramekins and set them in a baking dish.
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11
Add enough cold water to the dish to reach three-quarters of the way up the sides of the ramekins.
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12
Bake for about 35 minutes, or until the custards are almost set.
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13
Let cool in the water bath.
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14
Cover and refrigerate the creme caramels until chilled, at least 2 hours or overnight.
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15
(The caramel pieces can stand at room temperature, covered, overnight.)
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16
To serve, dip the bottom of each ramekin in hot water, then run a knife around each creme caramel and invert onto individual plates.
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17
Break the reserved hardened caramel into large pieces and arrange them decoratively around the custards.
