Watch and listen to this recipe from The Surreal Gourmet.
View the full recipe here.

1. Beat
In a medium-sized bowl, beat egg yolks and sugar with a whisk until smooth, approximately 1 minute. Reserve.

2. Mix
Pour cream into another medium-sized bowl. In a small bowl or cup, mix instant coffee granules with some cream until throughly blended.

3. Fold
Add coffee and cream to rest of cream and whisk until smooth. Add coffee-cream mixture and vanilla to egg yolks and sugar. Gently fold together.

4. Pour
Carefully ladle mixture into individual ramekins or containers, three-quarters of the way full.

5. Bake
Place filled ramekins in a roasting pan. Transfer to oven and fill bottom of the pan with hot water until it reaches 1/2 of the way up the sides of the ramekins. Bake for 40 to 50 minutes.

6. Cool
When the custard centers are slightly jiggly, remove from oven and allow to sit in water bath until firm.

7. Caramelize
When brulees have solidified and cooled, sprinkle sugar on top of each ramekin. Use small torch to caramelize sugar or place ramekins 1-inch below broiler.