Preheat the oven to 150°C, gas mark 2. Place the whipping cream and coffee in a saucepan and slowly bring to the boil.
In the meantime mix the egg yolks with Bonny Sweetened Condensed Milk in a large bowl. Remove the saucepan from the heat and whisk the contents into the egg yolk mixture. Pour into six small ramekins in equal parts.
Place the filled ramekins in a roasting tin, filled with boiled water so the water comes two thirds up the sides of the ramekins. Cover the roasting tin with foil and bake for 40 minutes. Then allow the ramekins to cool.
Preheat the grill to its maximum setting. Cover each dish with a thin layer of caster sugar. Leave the ramekins under the grill for about 5 minutes until the sugar has melted and caramelised. Cool before serving.
To make the crème brûlée really nice, the right ramekins are essential. They must be small, flat and heat-resistant so that the crème thickens evenly in them. The recommended diameter is 10 to 12cm and 4cm high.