Preparation Steps

• Prepare the coffee cream. In a small saucepan, pour in 0.5 cup of heavy whipping cream and the coffee grounds; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.
• Preheat the oven to 325ºF.
• In a large bowl, whisk the egg yolks, granulated sugar, and salt until well blended; set aside.
• Pour the caramel sauce into a separate bowl and add 1.5 cups of heavy whipping cream. Strain the coffee-infused cream into the caramel cream; discard the coffee grounds.
• Slowly whisk the cream mixture into the egg mixture until well combined and uniform in color.
• Arrange 4 (6 oz.) ramekins in a roasting pan. Divide the custard mixture evenly among the ramekins.
• Pour enough boiled water into the roasting pan to come halfway up the sides of the ramekins to create a water bath.
• Bake for 1 hour and 10 minutes, or until the custards are set but still slightly jiggly in the center. Remove ramekins from the water bath and let them cool at room temperature for 40 minutes, then refrigerate.
• Remove ramekins from fridge and sprinkle the top of each custard with 1 teaspoon of raw sugar. Place on a baking sheet and broil for 2 minutes, or until the sugar melts and turns golden brown.
• Refrigerate for at least 3 hours before serving. Serve cold, optionally with extra caramel drizzle.