Preheat oven to 325 degrees F.
Bring 2 liters of water to boil.
In a blender, blend together egg yolks and 6 tbsp sugar on low speed for 2 minutes or just until mixture becomes lighter in colour; set aside.
In a small bowl, mix together coffee granules and 1/2 tbsp hot water until granules have fully dissolved.
Add coffee and vanilla to cream; stir to combine.
Add cream mixture to yolk mixture and pulse about 3 times; just until combined.
Divide mixture between 5 ramekin bowls. Do not fill more than 3/4 of the way to the top. Place bowls in roasting pan or dish and fill with hot water 1/2 way up the sides.
Bake for 40-50 minutes or until custard is set on the outside and slightly jiggly in the middle. Remove from oven and leave ramekins in pan until cooled and no longer jiggly in the middle. Refrigerate to speed up the cooling process if you are pressed for time.
With remaining sugar, sprinkle thin layer on top of cooled custard ensuring entire surface is covered.
Caramelize sugar with blowtorch or on the top rack of the oven on broil (monitor closely).