In a medium bowl, whisk together the sugar and yolks until light and creamy. Add in the vanilla, cream, and coffee, and whisk until combined.

Transfer the mixture to a pot, and turn heat onto medium-low. Heat mixture, whisking occasionally, for about 10 minutes, until it boils and thickens slightly. Keep in mind it will NOT be as thick as stovetop pudding.

Remove from heat, and stir in chocolate chips. Once mixture is creamy and smooth, divide among 8 ramekins. Chill custards for at least 3 hours.

When ready to serve, sprinkle the turbinado sugar on top of the ramekins, and broil sugar using a kitchen torch or the broiler of an oven. Enjoy immediately!