Step-by-Step Instructions:
Preheat the oven to 325°F (163°C).
- In a saucepan, heat the cream until it’s warm but not boiling.
- Whisk egg yolks and sugar together until smooth.
- Slowly add the warm cream to the egg mixture, whisking constantly.
- Stir in espresso and vanilla extract.
- Pour the mixture into ramekins and place them in a baking dish.
- Fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 40-45 minutes until the custard is set but still slightly wobbly in the center.
- Chill in the refrigerator for at least 2 hours.
- Before serving, sprinkle sugar on top and use a kitchen torch to caramelize the sugar.
