1. Preheat the oven to 325°F (160°C).

2. In a saucepan, heat 2 cups of 2% low-fat milk over medium heat until steaming.

3. In a bowl, whisk together 3/4 cup raw sugar, 4 eggs, and 1 teaspoon of vanilla extract.

4. Slowly pour the warm milk into the egg mixture while whisking constantly.

5. Strain the mixture through a fine-mesh sieve to remove any lumps.

6. Divide the custard mixture among ramekins.

7. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.

8. Bake for 40-45 minutes until the custard is set but still slightly jiggly in the center.

9. Remove from the oven and let cool before refrigerating for at least 2 hours.

10. In a small saucepan, melt 2 tablespoons of butter over low heat. Add 2 tablespoons of finely ground coffee beans and stir for 1-2 minutes to infuse the butter with coffee flavor.

11. Drizzle the coffee-infused butter over the chilled custards before serving.