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1
Preheat the oven to 325u00b0 F.
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2
In a medium saucepan, whisk together the first 10 ingredients (cream through espresso powder).
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3
Over medium heat, bring the mixture just to a simmer or until steam rises; remove from heat and set aside.
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4
In a large bowl, whisk together the egg yolks and salt. Gradually add cream mixture, while whisking to combine.
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5
Stir in vanilla.
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6
Strain the mixture into a large measuring cup or bowl with a pour spout.
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7
Divide the strained mixture evenly among the 6 ramekins. Arrange filled ramekins in a baking pan, then carefully transfer the pan to the oven.
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8
Slowly pour enough hot water into the pan surrounding the ramekins to reach half way up sides.
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9
Bake custards until set around the edges, but still slightly jiggly (like jello) in the center, about 20-30 min.
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10
Let the ramekins rest in the water bath for 5 to 10 minutes after baking.
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11
Remove the ramekins from the water bath and let cool for another 20 minutes.
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12
Cover loosely with plastic wrap and chill for at least 6 hours, preferably overnight.
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13
When ready to serve, blot the top of the custards dry with a paper towel.
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14
Sprinkle 1 teaspoon of turbinado sugar over each custard in ramekins.
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15
Using a small kitchen torch, melt the sugar by waving the torch flame 3-6 inches from the surface of the sugar. Heat the sugar until it is caramelized and no dry sugar is visible.
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16
Sprinkle another 1 teaspoon of turbinado sugar over each custard and continue to caramelize with the kitchen torch until a dark amber crust has formed on top of each custard.
