Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius).

In a medium saucepan over medium heat, whisk together the cream, vanilla, and instant coffee until well combined.

Bring the cream mixture to a simmer over medium heat, ensuring it is scalded but not boiled. Remove from heat and let it cool for 15 minutes, whisking every 5 minutes to prevent a skin from forming. Meanwhile, in a large bowl, whip the egg yolks, ½ cup of sugar, and a pinch of salt until the mixture is pale and fluffy.

Gradually whisk the hot cream into the egg yolk mixture, a little at a time, until fully combined and smooth.

Arrange the ramekins on a baking tray and evenly pour the custard mixture into each. Fill the baking tray with hot water, ensuring it reaches about one-third of the way up the sides of the ramekins—be careful to avoid splashing water into the custard. Carefully transfer the tray to the preheated oven and bake for 30-40 minutes, or until the edges are set but the center still jiggles slightly.

Remove the tray from the oven and allow the custards to cool completely at room temperature. Then, refrigerate for a few hours or up to 3 days. When ready to serve, sprinkle one tablespoon of sugar evenly over each chilled custard. Use a blowtorch to caramelize the sugar until it melts, turns dark amber, and forms a bubbly, crisp topping.

Serve the crème brûlée immediately and savor its creamy, caramelized perfection! Note: When using a blow torch, always exercise caution and follow safety guidelines for a safe and enjoyable experience.