Preparing the Custard:

• Infuse the cream with espresso: In a medium saucepan, heat the heavy cream over medium heat. Once warm (but not boiling), whisk in espresso powder until fully dissolved. If using brewed espresso, add it directly to the cream and stir until combined. Remove from heat and let it cool slightly.

• Whisk the egg yolks and sugar: In a separate bowl, whisk the egg yolks, sugar, vanilla extract, and a pinch of salt until smooth and pale.

• Temper the egg mixture: Gradually pour a small amount of the warm cream into the egg yolk mixture while whisking constantly to temper the eggs. Slowly pour the remaining cream into the egg mixture while continuing to whisk.

• Strain the custard: Strain the custard through a fine-mesh sieve to remove any cooked egg bits.

Baking the Crème Brûlée:

• Prepare the ramekins: Preheat your oven to 325°F (163°C). Place 4 ramekins in a baking dish or roasting pan, ensuring they’re evenly spaced.

• Pour the custard: Divide the custard evenly among the ramekins, filling them nearly to the top.

• Bake in a water bath: Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins. This water bath helps cook the custard evenly and prevents curdling.

• Bake: Bake for 40-45 minutes, or until the edges are set but the center is still slightly jiggly. Test by gently tapping the side of the ramekin—the custard should wiggle slightly.

• Cool and refrigerate: Remove the ramekins from the water bath and allow them to cool to room temperature. Refrigerate for at least 2 hours, or up to overnight.

Caramelizing the Sugar:

• Sprinkle sugar: Once the custards are chilled and ready to serve, sprinkle an even layer of granulated sugar on top of each custard.

• Caramelize the sugar: Use a kitchen torch to carefully melt and caramelize the sugar until golden brown and crispy. Hold the torch a few inches above the surface, moving it in small circular motions until the sugar is evenly caramelized. Alternatively, broil in the oven for 1-2 minutes, keeping a close eye to avoid burning.

Serving:

• Let the crème brûlée sit for a minute to allow the caramelized sugar to harden. Serve and enjoy the contrast between the creamy custard and the crispy, caramelized sugar!