7 large egg yolks
1/4 cup granulated sugar
4 cups heavy cream
1 tablespoon freeze-dried instant coffee granules
1/2 cup Kahla liqueur
1 tablespoon vanilla extract
2/3 cup packed light brown sugar

Position an oven rack in center of oven and preheat oven to 325 degrees F. In a medium bowl, whisk together egg yolks and sugar.

In a medium-size saucepan, stir together the heavy cream and coffee. Set over medium heat and bring to a boil, stirring to dissolve the coffee granules. Slowly whisk the hot cream into the yolks. Whisk in the Kahla and vanilla extract. Ladle the mixture into 8 round shallow broiler-proof serving dishes about 3 inches wide and about 1 inch deep. Set dishes in a shallow baking pan. Add boiling water to the pan to come halfway up the sides of the dishes. Bake until the tops are set, about 30 minutes. The custards will remain jiggly until they are completely chilled. Remove from the water bath and cool to room temperature. Cover and chill overnight.

Preheat broiler. With your fingers, press the brown sugar through a strainer onto the custards in an even, fluffy layer. Wipe any excess sugar from the edges of the dishes. Broil 5 to 6 inches from the heat source until the sugar liquefies and begins to caramelize, rotating dishes to brown evenly and watching carefully to avoid burning. Refrigerate the finished Cr?e Brl? for at least for hour before serving.