• Prepare the coffee cream. 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

• Prep. Preheat the oven to 325ºF.
• Mix the eggs and sugar. In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
• Mix the coffee and caramel mixture. Pour the caramel sauce into a separate bowl and add 1-½ cups of whipping cream. Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
• Combine. Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
• Fill the ramekins. Arrange 4 (6 oz.) ramekins in a roasting pan. Divide the cream mixture among all the ramekins.
• Make a water bath. Pour enough boiled water into the roasting pan to come halfway up the sides of the ramekins.
• Bake and then cool. Bake for 1 hour and 10 minutes. When done, put the ramekins into the refrigerator for 40 minutes.
• Broil the tops. 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.
• Chill. Refrigerate for at least 3 hours before serving. Serve cold.