Prepare the coffee cream. In a small saucepan, pour in the whipping cream and the coffee grounds; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.

Preheat the oven to 325ºF.

In a large bowl, whisk the egg yolks, sugar, and salt until well blended; set aside.

Pour the caramel sauce into a bowl, add 1.5 cups of whipping cream, and strain the coffee-infused cream into it, discarding grounds.

Slowly whisk the cream mixture into the egg mixture until well combined.

Divide the mixture among four 6 oz ramekins placed in a roasting pan.

Pour enough boiled water into the pan to come halfway up the sides of the ramekins to create a water bath.

Bake for 75 minutes. Remove from oven and cool.

Sprinkle raw sugar on top of each custard and broil for 2 minutes until caramelized.

Refrigerate for at least 3 hours before serving. Serve cold.