Combine cocoa mix and 1/2 cup milk in blender. Pulse, scraping sides, until blended.
Add remaining milk and egg substitute. Blend until smooth.
Spray six (1/2-cup) brûlée
ramekins or custard cups with cooking spray and pour in brûlée mixture.
in pan filled with hot water to half the depth of the cups.
Bake in a preheated
325 degree F oven for 35 minutes or until custard is set.
Remove to cooling rack.
When cups are cool enough to handle, make topping. Combine sugar and instant
coffee in a small skillet. Cook over low heat, stirring gently, until sugar bubbles
and becomes clear and light brown (310 degrees F on a candy thermometer). Drizzle