2 cups heavy cream
- 1/4 cup, plus 3 tablespoons sugar
- 1 teaspoon espresso powder
- 3 ounces bittersweet chocolate
- 5 large egg yolks
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla
Preheat oven 250°F. Heat the cream and 1/4 cup sugar and espresso powder in small sauce pan over medium heat until sugar dissolves and cream just begins to simmer.
Whisk remaining 3 tablespoons sugar with th yolks, salt and vanilla in medium bowl. Slowly add to the cream mixture, tempering slowly and constantly. Strain.
Pour into 4 0unce ramekins. Transfer ramekins to a shallow pan lined with clean kitchen towel. Fill pan with enough boiling water to reach halfway up the sides of the ramekins. Bake until custards are just set, approximately 40-60 minutes. Remove from water-bath and cool to room temperature before refrigerating.
To brulee: add 1 tablespoon natural sugar to each ramekin; using kitchen torch, holding it 4 inches away from top, torch sugar using circular motion continuously until the entire top is caramelized and crispy. Serve immediately.