1. Preheat oven to 350ºF. Whisk egg yolks and vanilla together in a medium mixing bowl until combined.
2. In a saucepan over medium heat, stirring in cream, coffee creamer, white sugar and salt. Cook for 4 to 5 minutes or until sugar is dissolved.
3. Gradually whisk hot cream into egg mixture, until combined.
4. Pour mixture into ramekins and place them in a water bath (large pan filled with enough hot water to come up 3/4 way on to the ramekins.)
5. Loosely cover with foil and bake for 70 minutes at 350ºF until gently set in center.
6. Remove from oven to cool slightly. Refrigerate for several hours or over night.
7. When ready to serve, sprinkle each crème brûlée evenly with brown sugar.
8. Place under the broiler until sugar melts. Refrigerate for 30 minutes or until topping hardens.