Preheat the oven to 325° F.
In a saucepan, combine cream, coffee, and salt over low heat until just hot (not boiling).
In a mixing bowl, beat the yolks and sugar until light.
Stir about a quarter of the cream mixture into the egg mixture, then pour the egg mixture into the cream mixture and stir.
Pour into four ramekins and place ramekins in a baking dish.
Fill the baking dish (outside the ramekins) with boiling water until water is about halfway up the sides of the ramekins.
Bake for approximately 40 minutes, or until centers are barely set.
Remove from oven and cool for 15 minutes, then refrigerate for several hours.
Once the custard has set, sprinkle the tops of the custard with sugar, and torch until the sugar is browned.
Re-refrigerate until ready to eat, then crack and enjoy!