Coffee-Brandy Cream Brulee

Set oven to 350 degrees F.
Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
Remove from fridge, cover with plastic wrap, and continue to chill overnight.
The following day: Preheat the broiler.
Arrange the ramekins on a small sheet.
Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.