Preheat oven to 160 C / Gas 3. Lightly grease 4 small (250ml) souffle or ramekin dishes. Place in a deep roasting tray.
Combine 150g of the sugar and 125ml water in a medium saucepan over low heat. Cook, stirring, without boiling, until sugar dissolves. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 5-7 minutes or until mixture is a deep caramel colour. Remove from heat and allow bubbles to subside. Pour sauce into prepared dishes.
Whisk the eggs and remaining sugar in a large bowl. Stir the coffee and 2 tablespoons boiling water in a small saucepan over medium heat until dissolved. Stir in cream and milk and bring to the boil. Whisking constantly, pour hot milk mixture into egg mixture. Strain mixture into a jug. Pour into souffle dishes.
Add enough boiling water in baking dish to come half way up side of dishes. Bake for 25-30 minutes or until just set. Remove creme caramels from baking dish. Cool for 10 minutes. Cover. Place in fridge for 6 hours or until cold.
Gently run a sharp knife around the edge of crème caramels. Invert onto serving plates. Serve.