Preparation / Directions:
Preheat oven to 350 degrees F. Put a kettle of water on to heat for the water bath. In a mixing bowl, whisk together egg yolks, 1/3 cup brown sugar and cornstarch. Heat milk on the stovetop or in the microwave until steaming hot, but not boiling. Add Cappuccino mix and stir until well blended. Gently whisk hot milk mixture into egg yolk mixture.
Divide custard among six 6-ounce (3/4 cup) ramekins or custard cups. Fat free skim foam from top of custards. Place ramekins in a roasting pan or large shallow baking dish. Pour in enough boiling water to come halfway up sides of ramekins.
Bake for 35 to 45 minutes, or until edges are set but centers still quiver. Remove from water; let cool on racks. Cover and refrigerate until chilled, at least 2 hours, or for up to 2 days.
Preheat the broiler. Fill a roasting pan or shallow baking dish with enough ice cubes to surround ramekins; nestle chilled custards among ice cubes. Pat surface of each custard dry. Sprinkle each one evenly with 1 tablespoon of the remaining brown sugar. Broil until brown sugar topping has melted and formed a crust, 2 to 5 minutes. (Rearrange custards as needed and remove individual custards as soon as they are ready.)
Refrigerate, uncovered, until chilled, about 1/2 hour, or for up to 1 hour.
Tip: When you broil the sugar-topped custards, surround them with ice cubes. This will prevent the heat of the broiler from overcooking the delicate custards.