6 egg yolks
8 tbsp sugar
2 tbsp instant espresso or coffee powder
1 1/2 c heavy cream
1/2 tsp vanilla
Preheat oven to 300 deg F.
In a medium bowl, whisk egg yolks and 6 tbsp of the sugar for 1 minutes, or until smooth and pale yellow in color.
In a second med bowl, add espresso granules and 1/4 c of the cream. Whisk until smooth, then add remaining cream and vanilla, and whisk until blended.
Very genly, fold espresso cream mixture into the egg yolks.
Use a ladle to pour custard in a baking dish or roasting pan and transfer to oven. Fill a pitcher with warm tap water. Before closing oven door, pour water into pan (but not into the cups) until it reaches halfway up the sides of the cups.
Bake for 40 minutes, or until the custards jiggle just slightly when you shake the pan. Remove pan from oven and leave out on the counter, allowing the resitual heat of the water to finish the cooking process.
When custards have fully solidified, refrigerate for two hours.
Just before serving, sprinkle 1/2 tsp of sugar evenly overtop each custard. Use a small blowtorch to carmalize the sugar. Alternatively, place the cups 1 inch below oven broiler under a watchful eye for approximately 2 minutes, or utnil the sugar caramelizes.