Preheat oven to 300°F. In a large pot, bring 1 gallon water to a rolling boil. Place 6–8 (6-ounce) crème brûlée ramekins in a large roasting pan and set aside. In a heavy-bottomed saucepan, combine instant coffee, cinnamon, honey, cream, milk, salt and ¼ cup sugar. Blend well with a wire whisk and place over medium-high heat until cream simmers, stirring occasionally. Do not boil. Meanwhile, in a large bowl, whisk egg yolks until well blended. Using a 6-ounce ladle, add hot milk into the eggs, one ladle at a time, whisking constantly until about half of hot milk mixture is used. Remove remaining milk from heat then slowly add egg mixture back into milk pot, whisking constantly to blend completely. When all has been added, strain custard into ramekins. Surround ramekins with boiling water about half way up sides of ramekins. Bake approximately 45 minutes or until custard is firm, do not overcook. Transfer ramekins to wire rack to cool then refrigerate a minimum of 4 hours or up to 3 days. When ready to serve, place ramekins in freezer 15 minutes. In a small bowl, place remaining ¼ cup sugar. Remove custard from freezer and top with a thin layer of sugar. Using a handheld torch or oven broiler, melt topping for 2 minutes or until golden brown. Repeat if necessary. Enjoy!