Pre-heat your oven at 180°C (Therm. 6).
Butter the moulds and add the sugar. Reserve in the fridge.
Bring the milk to a boil. In a bowl, whisk the egg yolks and 50 gr of sugar until pale, add the cream powder and the milk. Mix to refresh the preparation and incorporate the coffee extract.
Sieve the cream to remove any lumps.
Whisk the egg whites with an electric whisk until smooth, add 50 gr of sugar and mix for 30 more seconds.