Pour the cream, coffee, Irish cream, and salt into a small saucepan. Heat the cream mixture until it is hot to the touch.

Whisk to combine the egg yolks and ½ cup of the sugar. Whisk until the mixture turns a lighter shade of yellow.

Once the cream is hot, slowly pour the cream mixture into the yolk mixture while whisking constantly to temper the eggs.

Arrange ramekins inside a roasting pan. Pour the mixture into the ramekins leaving a little space at the top of each.

Fill the roasting pan with boiling water until the water reach halfway up the sides of the ramekins. Bake for 40-45 minutes.

Chill for a minimum of 2 hours. Dust the surface of each crème brûlée with the remaining sugar. Shake off the excess.

Torch the sugar with a culinary torch until caramelized. Let sit for 5 minutes before serving so the sugar has a chance to cool and solidify.