Step 1

Preheat oven to 325 degrees.

Step 2

In a medium bowl, whisk together the egg yolks and sugar until slightly thickened and pale yellow.

Step 3

In a medium saucepan, combine the cream and coffee over medium heat, until it reaches a boil and the coffee has dissolved. Remove from heat and let cool slightly, about 10 minutes.

Step 4

SLOWLY whisk cream mixture into egg yolk mixture. Add in Kahlua and vanilla and whisk until combined.

Step 5

Ladle evenly into 6 oven-proof ramekins (1/2 cup size) and set in a shallow baking dish.

Step 6

Add boiling water to baking dish so it comes halfway up the sides of the ramekins. Bake for 30 minutes or until tops are set, however the custards will remain jiggly until fully chilled.

Step 7

Remove ramekins from water bath and let cool to room temperature. Cover and chill over night.

Step 8

To add the sugar topping, preheat broiler and add a shallow layer of brown sugar to the top of each custard, making sure the sugar is lump-free and fluffy. Let the ramekins come to room temperature before putting into hot oven.

Step 9

Heat 5-6 inches from broiler until sugar begins to caramelize. Keep an eye on it so the sugar does not burn.

Step 10

Remove and let cool before chilling another 2 hours.

Step 11

Garnish with mint leaves and raspberries, or chocolate covered coffee beans.