Preheat oven to 325 F.

Dissolve sugar in the coffee. Add cream, whiskey and vanilla.

Beat eggs and combine well with cream mixture. Strain into pouring vessel.

Pour into four 4-ounce ramekins, then set the ramekins into a 9 x 9 inch or 9 x 13 inch baking pan.

Carefully place pan with ramekins in oven. While in oven, pour enough boiling water into pan to cover two-thirds of the height of the ramekins. Be careful not to splash water into ramekins.

Bake 25 to 40 minutes until the center of the custard is set but jiggly (it’s okay if sides are jiggly too as long as the center is set)

Carefully transfer ramekins individually to cooling rack—I found that lifting with a hamburger turner worked best. Refrigerate until chilled, approximately 2 hours.

Sprinkle about 1 1/2 teaspoons of brown sugar over each chilled custard. Place under pre-heated broiler to brown. Watch like a hawk to avoid burning (or fire).

Refrigerate until rechilled, 1-2 hours