Heat oven to 325 degrees F. Spray six (1/2-cup) brûlée ramekins or custard cups
with cooking spray
Combine cocoa mix and 1/2 cup milk in blender. Pulse, scraping sides, until blended.
Add remaining milk and egg substitute. Blend until smooth.
Pour brûlée mixture into prepared ramekins or custard dups..
Place cups in pan filled with hot water to half the depth of the cups.
Bake 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