In a small saucepan, pour in the whipping cream and the coffee grounds; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.
For the Custard:
Preheat oven to 325˚F.
In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
Pour the caramel sauce in a separate bowl and add in 1-½ cups of whipping cream.
Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
Arrange 4 (6 oz.) ramekins in a roasting pan.
Divide the cream mixture among all the ramekins.
Pour enough boiled water to the roasting pan to come halfway up the sides of the ramekins.
Bake for 1 hour and 10 minutes.
When done, put the ramekins into the refrigerator for 40 minutes.
Preheat the broiler to High.
Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.