In a sauce pan, combine the cream, brown sugar, coffee grounds, vanilla extract and instant coffee. Simmer the cream on low. Do not boil. As the cream begins to steam, and before it begins to boil, remove from heat.
In a bowl, whip together the egg yokes and granulated sugar until light and fluffy.
Temper the egg yokes by slowly adding the hot cream to the the yoke micture. Avoid mixing too hard, to create bubbles.
Preheat the oven to 350 degrees. Place eight 4oz ramekins on a baking sheet with 1″ sides. Divide the prepared custard between the 8 ramekins. Pour boiling water into the pan, filling it to the level of the custard in the ramekins. The custard will cook in a waterbath for 13-15 minutes. Cooked custard should be firm, and jello like, but removed from the oven as it begins to brown.
Let cool fully before refrigerating. Once cooled, place in the frigerator for 30 Minutes before topping with sugar.
Once cooled, evenly top each cooked custard with a tablespoon of sugar. Use a torch to melt, and create the slightly burnt, candy like crust.