Mix the milk and cream. Bring to a boil.
Pour the ground coffee into the hot liquid. Let it steep and pass through a fine sieve to remove the grounds. Let it cool down.
In a bowl, mix the egg yolks and sugar.
Pour the coffee-flavored liquid over the egg yolks, whisk lightly and refrigerate for 1 hour.
Whisk the mixture again and pour it into individual ramekins.
Bake in a water bath for 45 minutes.
Let it cool down completely in the refrigerator before caramelizing.
To caramelize:
Sprinkle brown sugar or cane sugar over the top of the creams.
Using a blowtorch, burn the sugar or cane sugar.