Preheat the oven to 302°F (150 °C). Mix the cream, milk and powdered coffee in a pot and let boil slowly. In a large bowl, mix the yolks with condensed milk.
Take the coffee mixture off the heat and stir it vigorously with the egg mixture. Distribute into coffee cups or bowls. Put them in a deep tray and add hot water up to 2/3 of the height of the glasses.
Cover the tray with foil and put it to bake for 40 minutes. Carefully remove and leave the cups of cream to cool slightly. Sprinkle powdered sugar over the entire surface of the creams and put them in a heated oven at the top element to get caramelized for 5-6 minutes.
Alternatively, you can use a cooking blow torch to caramelize it. Before serving, let cool slightly.