Preheat your oven to 350F.

In a saucepan over medium high heat add your cream and heat until steaming (not boiling)

Remove from heat and whisk in dark chocolate.

Once chocolate is combined, stir in instant coffee and rum.

In a bowl whisk together your egg yolks with your sugar. Mix well. Now you need to temper your eggs. Pour in 1/4 cup of the hot cream and mix well. Then pour in another 1/2 cup of the hot cream, mixing well again. At this point your eggs should be tempered and you can slowly pour the rest of the cream in. Whisk and add vanilla. Skim off foam with a spoon.

Pour egg custard into ramekins. Place in a large casserole pan.

Pour in enough boiling water to come halfway up the sides of ramekins.

Bake for 30 minutes and remove from oven.

Let sit in water bath for 15 minutes on board on counter.

Remove from water bath. The custard will still wiggle a little in the middle, this is completely fine. Let cool completely. Cover with plastic wrap and refrigerate until completely chilled, about 6 hours.

To serve, sprinkle with sugar and quickly caramelize using a small culinary torch or crème brulée iron.

Top with chopped Toberlone and serve immediately.