For the caramel:
2 cups of sugar
For the creme:
2 cups of milk
1 tbsp of instant coffee powder
4 large eggs
1/3 cup of sugar
1 tsp of vanilla extract
Preheat the oven to 275 degrees.
Pour the 2 cups of sugar in a saucepan and place it over medium heat. When it starts to melt all around the edges, give the pan a shake, leaving it on the heat. Continue to cook, shaking now and then, until the melted sugar turns to the color of dark, runny honey. This should take 5 - 10 minutes. Quickly pour it into the dishes, tipping it around to coat the base and sides evenly.
Pour the milk into another pan, add the coffee and whisk. Then leave it to heat gently while you whisk together the eggs, sugar and vanilla extract in a large bowl. When the milk is hot, pour it onto the egg and sugar mixture, whisking until thoroughly blended. Then pour the liquid through a sieve into a liquid measuring cup, then divide the mixture between the caramel lined dishes. Place the dishes in a roasting pan.
Transfer the pan carefully to the oven, then pour boiling water into it to surround the dishes up to two-thirds in depth. Bake for 20-25 minutes or until the custard is set, then remove from the roasting pan. When it's completely cold, cover with cling wrap and chill for several hours in the fridge.
When ready to serve, remove the crème caramel from the fridge then loosen around the sides with a palette knife and invert onto a serving plate.