Easy Crème Brûlée

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Whisk the egg yolks and 1/2 cup of the sugar together, then set aside.

Step 3 -Bring a small kettle filled with water to a boil.

Step 4 -In a medium saucepan over medium heat, mix the heavy cream, espresso powder, and salt.

Step 5 -Once the mixture begins to simmer, remove it from the heat.

Step 6 -Stir the vanilla into the cream mixture.

Step 7 -Slowly, steadily, a little at a time, and while whisking constantly, add 1/2 cup of the cream mixture to the egg mixture. Taking this slowly and steadily is vital to prevent the eggs from scrambling.

Step 8 -Once the eggs have been tempered by pouring in the 1/2 cup of the cream mixture, slowly and steadily pour the egg mixture into the saucepan with the cream mixture, whisking as you do so.

Step 9 -In a large baking pan, place 8 ramekins.

Step 10 -Divide the custard between the ramekins, filling each to the top.

Step 11 -Carefully fill the pan with about 1/2 inch of hot water from the kettle so the ramekins are nestled in the liquid.

Step 12 -Carefully put the baking pan in the oven and bake until the custards are set at the edges but jiggly in the center and a thermometer inserted into the center of one reads 170 degrees F, about 30-35 minutes.

Step 13 -Remove the pan from the oven and the ramekins from the pan, placing them on a wire rack to cool for at least 1 hour.

Step 14 -Place the ramekins, loosely covered, in the fridge for at least 4 hours.

Step 15 -Top each of the chilled custards with a sprinkle of the remaining sugar.

Step 16 -Using a kitchen torch, caramelize the sugar on top of the custard.

Step 17 -Serve immediately.