For the Coffee:
In a small saucepan pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.
For the Custard:
Preheat oven to 325.
In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
Pour the caramel sauce in a separate bowl and add in 1 1/2 cups of whipping cream.
Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
Arrange 4 (6 oz.) ramekins in a roasting pan.
Divide the cream mixture among all the ramekins.
Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.
Bake for 1 hour and 10 minutes.
When done, put the ramekins into the refrigerator for 40 minutes.
Preheat the broiler.
Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.
Refrigerate for at least 3 hours before serving.