• Preheat oven to 325° and prep an 8x8 pan with three 4 oz. ramekins and set aside.
• Boil water and set it aside (you'll need it to create a water bath for the Crème Brûlée)
• In a medium sauce pan, add heavy cream, vanilla extract, espresso powder, and salt and heat on medium high heat until the mixture is hot (not boiling). Once heated, set aside for a couple minutes to cool slightly.
• In a medium bowl, add the egg yolks and sugar and whisk until completely combined and lighter in color.
• Slowly drizzle a small amount of heavy cream into the egg mixture and whisk. Then slowly drizzle in more and continue mixing. Continue this until completely combined.
• Pour the Crème Brûlée evenly into the ramekins and add boiling water to the 8x8 pan.
• Bake for 30-35 minutes until the edges are set and the center is slightly jiggly, like you would find with cheesecake.
• Remove them from the pan and let them cool at room temperature, then refrigerate them for at least 3-4 hours.

Topping

• Once chilled, add sugar to each ramekin, then torch using a kitchen torch.
• If you don't have a kitchen torch, broil the Crème Brûlée in the oven, starting with about 1-2 minutes and keeping it in for longer if needed (depending on the oven). Don't over broil, or you might burn it.