Preparation Steps

• Preheat your oven to 325°F (160°C).
• In a medium saucepan, heat the heavy cream, whole milk, and instant espresso powder over medium heat until it just starts to simmer. Remove from heat.
• In a bowl, whisk the egg yolks with 1/4 cup of sugar until pale and slightly thickened.
• Slowly pour the hot cream mixture into the egg yolks while whisking constantly to temper the eggs.
• Stir in the vanilla extract.
• Strain the custard mixture through a fine sieve into a large measuring cup or bowl.
• Divide the mixture evenly into six ramekins.
• Place ramekins in a baking dish and add hot water halfway up the sides.
• Bake for 35-40 minutes or until the custard is just set but still slightly jiggly in the center.
• Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours.
• Just before serving, sprinkle the tops evenly with remaining 1/2 cup sugar and caramelize with a kitchen torch until golden and crisp.