Ingredients:

  • cups heavy cream (35%+ fat)
  • /2 cup granulated sugar (for custard base)
  • tablespoons instant espresso powder
  • /4 teaspoon fine sea salt
  • large egg yolks
  • teaspoon vanilla extract or paste
  • tablespoons granulated sugar (for brûlée top)

Instructions:

  1. Preheat oven to 325°F (160°C). Place the six 6-ounce ramekins inside the large baking dish. Bring a kettle of water to a boil.
  2. Infuse the Cream: In a saucepan, combine the heavy cream, 1/2 cup of sugar, espresso powder, and salt. Heat over medium-low, stirring until the sugar and espresso are completely dissolved. Do not boil. Remove from heat as soon as steam begins to rise (around 170°F / 77°C). Stir in the vanilla extract.
  3. Prepare the Yolks: In a separate medium mixing bowl, whisk the 6 egg yolks until they are uniformly pale yellow.
  4. Temper the Yolks: Slowly, ladle by ladle, pour the hot cream mixture into the egg yolks while whisking vigorously and constantly. Once about half of the cream is incorporated, pour in the remaining cream in a steady stream, still whisking.
  5. Strain the Custard: Pour the entire custard mixture through a fine-mesh sieve into a clean bowl or measuring jug. This step is essential for velvet smoothness.
  6. Fill the Ramekins: Distribute the strained custard evenly among the prepared ramekins.
  7. Create the Water Bath (Bain-Marie): Carefully pour boiling hot water into the large baking dish, surrounding the ramekins. The water should come about halfway up the sides.
  8. Bake: Carefully transfer the baking dish to the preheated oven. Bake for 35–40 minutes. The custards are done when the edges are set and firm, but the centres still have a slight, gentle wobble.
  9. Cool Down and Chill: Remove the ramekins out of the hot water bath immediately. Let them cool completely at room temperature (about 1 hour). Cover and refrigerate for a minimum of 4 hours, or preferably overnight, until completely firm and cold.
  10. Sugar the Tops: Remove the chilled custards. Blot away any condensation on the surface with a paper towel. Sprinkle 1 Tbsp of sugar evenly over the surface of each custard.
  11. Caramelize: Use a kitchen torch to melt and caramelize the sugar, moving the flame constantly until a deep, dark amber crust forms. Let the caramelized sugar harden for 3–5 minutes before serving.