- Preheat the oven to 300° F (150°C)
- Mix cream and coffee in a saucepan and stir over medium heat, just to the point of boiling, and set aside
- Separate the eggs
- Put the egg yolks in a bowl, add sugar and salt and whisk until creamy and evenly combined
- Add the hot cream bit by bit, whisking continuously
- Put the mixture through a fine strainer
- Place 4 ramekins in a hot water bath and fill them evenly with the cream
- Bake for about 35 minutes, until the edges of the custard are set, with a spot in the center about the size of a quarter remaining wiggly (baking time depends upon the height of the ramekins: if shallow, start checking at 30 minutes)
- Remove ramekins from the hot water bath and cool to room temperature on a rack
- Cover with plastic wrap, and chill in the refrigerator for at least 2 hours
- Just before serving, uncover the ramekins and soak up any condensation with paper toweling
- Spread the sugar evenly on each ramekin and caramelize with a torch
- Serve immediately, otherwise the caramelized crust will soften
- Serve the coffee creme brulee in a coffee cup for the real coffee look and feel.
- Add an extra flavor to the creme brulee mixing some vanilla or cinnamon in the cream together with the coffee.