Coffee creme brulee

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Beat the egg yolks with 140g of sugar until they are homogeneous.
Bring the milk with the cream, the coffee, and the salt to a boiling point.
Pour over the mixture of beaten eggs and stir constantly to combine.
Place the ramekins for the crème brûlée in a large, deep baking dish.
Fill the tray with warm water.
Pour the batter into the molds, cover with aluminum foil, and bake for 40-50 minutes at 140°C.
Take it out and put it in the refrigerator for 4 hours.
Before serving, sprinkle with the remaining sugar and caramelize using a torch. Enjoy!