Preheat oven to 150 degrees C. Place six ramekins in a large baking tray or roasting pan.
Place the cream in a small saucepan and heat, over medium heat for 4-5 minutes or until warmed through (don’t let the cream boil). Remove from heat. Add the coffee and stir till blended.
Meanwhile: place the egg yolks and brown sugar in a medium heatproof bowl. Whisk until well combined.
Gradually add in the warm coffee-cream mixture while stirring constantly with a fork. Pour the mixture through a fine strainer into a large jug, then pour the mixture evenly into the ramekins.
Pour enough hot water into the roasting pan to reach half of the way up the sides of the ramekins. Bake in preheated oven for 30-35 minutes or until mixture is just set. Carefully remove the ramekins from the baking tray. Cool to room temperature, then cover with plastic wrap and place in the fridge for 3-4 hours or until chilled.
When ready to serve, divide caster sugar evenly over the top of the custard in the ramekins. Using a blowtorch, caramelize the sugar till golden brown.