Method

1. Preheat the oven to 200°F / 90°C.

2. Combine the cream, milk, 1/2 cup of granulated sugar, and instant coffee in a medium heavy saucepan.

3. Using a spoon, scrape the seeds from the vanilla bean into the cream mixture and whisk to blend. Add the scraped vanilla bean.

4. Bring the cream mixture to a near boil over medium-high heat, stirring until the sugar and coffee dissolve.

5. Remove from the heat and cool for 5 minutes.

6. Whisk the yolks in a large bowl to blend.

7. Gradually whisk in the warm cream mixture to blend.

8. Strain the custard through a fine-meshed strainer and into a 4-cup measuring cup.

9. Place four 5-ounce custard cups or ovenproof coffee cups in a baking dish.

10. Divide the custard among the custard cups in the baking dish.

11. Place the baking dish in the oven. Fill the baking dish halfway with hot water.

12. Bake the custards uncovered for 2 hours, or until the centers move only slightly when the cups are gently shaken (the custards will become firm as they cool).

13. Remove the custards from the baking dish and let cool, then place the custards in the refrigerator until cold.

14. Sprinkle the sugar over the custards.

15. Using a kitchen blow torch, wave the flame over the custards until the sugar caramelizes.

16. Refrigerate the custards until the topping is cold and brittle, about 10 minutes, then serve.