1 1/2 cups heavy cream
1/2 cup sugar
3 Tbs. instant coffee or espresso powder
3/4 tsp. vanilla extract
4 egg yolks
Preheat an oven to 325.
Pour the cream into a saucepan and place over medium heat until small bubbles appear along the edges of the pan.
Add the sugar, instant coffee and vanilla and stir until the sugar and coffee dissolve. Remove from the heat.
In a bowl, whisk the egg yolks until blended. Slowly add the hot cream mixture while whisking constantly to prevent curdling.
Pour through a fine-mesh sieve into four 1-cup custard cups or ramekins. Place the cups in a baking pan and add hot water to reach halfway up the sides of the cups. Cover the pan with aluminum foil.
Bake until just set but the centers still move slightly when the cups are shaken, about 35 minutes. Remove from the oven and carefully remove the cups from the water bath. Let cool until you can touch a cup, then cover cups with plastic wrap. Refrigerate for at least 2 hours before serving.