Preheat the oven to 150°C. Very lightly oil 4 x 1-cup-capacity ovenproof dishes or cups. Place a tea towel in the base of a roasting dish and place dishes on top.
Place the Puhoi Valley Colombian Espresso Milk in a saucepan with the cream and Kahlua and place over medium heat. Bring up to boiling point, then remove from the heat and set aside.
Mix together the egg yolks and sugar, then pour in the Puhoi Coffee Milk mixture. Strain into a jug. Pour mixture into the ovenproof dishes.
Pour enough boiling water into the roasting dish to come at least halfway up the sides of the ovenproof dishes. Cover roasting dish with foil and place in the oven.
Cook for 35-40 minutes until crème brulees are set, but still a little wobbly in the centre. Remove from the roasting dish straightaway and leave to cool
Cover each with plastic wrap and place in the fridge, preferably overnight.
To serve Sprinkle tops of each crème brulee with demerara sugar and use a blow torch to caramelise.