1. Preheat the oven to 350F. Using a small saucepan, cook sugar until fully melted and stir until golden brown. Pour caramel evenly into 6-8 ramekins (2 tbsps each). Set aside for 10-15 mins. 2. In a large saucepan, bring milk to a boil over medium heat. Add Vietnamese coffee and ground coffee, stir for 1 minute. Remove from heat and allow to sit for 10 minutes. 3. Whisk together condensed milk, egg yolks, and vanilla in a large bowl until smooth. Gradually add in warm coffee milk and whisk until well blended. Ladle evenly into each ramekin. 4. Arrange ramekins into a baking pan or roasting pan. Pour warm water of 1 inch into the pan. Bake for 45 minutes to 1 hour or until the centers jiggle slightly. Allow to cool on a wire rack for 30 minutes. Place in the refrigerator to chill for about 1-2 hours before serving. 5. Unmold by running a knife around the ramekins. Invert onto a plate and enjoy!