Start the kettle boiling on the stove and preheat the oven to 300* F. In a medium metal bowl, combine Egg Beaters and sugar, whisk until well blended, add instant coffee and flavorings, then whisk again strenuously until slightly thickened and smooth. Combine a little of the milk and all the in a small bowl and whisk in an animated fashion.
Heat the remainder of the milk in a heavy saucepan over medium-high heat whisking gently. Once it begins to foam, mix in mixture. Whisk it like you mean it. Once the gelatine is dissolved, SLOWLY pour it into the egg mixture while (you guessed it) whisking like you've never whisked before- this keeps it from scrambling and getting grainy.
Pour the final mixture into ramekins (stop whisking first) and place them in a baking dish. Fill the dish with boiling water until it reaches half-way up the sides of the ramekins and bake in the oven for about 35-45 minutes. Then chill in the refrigerator for several hours (3-4+).
Garnish with sugar then apply blowtorch or try using dark chocolate shavings, raspberries, sprigs of fresh mint etc.