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Heat oven to 225...Place 2 C heavy cream in double boiler over gently simmering water and heat until warm to the finger. Remove from heat. Stir in brown sugar. Dissolve instant expresso in hot water and stir in..Beat egg yolks with whisk until fluffy. blend into cream. add cognac. Pour into custard cups. Arrange cups in pan with hot water 1/4 way up. Bake 1 hour and 10 minutes...Remove from oven..Wrap cups in plastic and refrigerate at least 6 hours. Before serving sprinkle with brown sugar and broil until sugar carmelizes.
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