Preheat oven to 325 degrees F.

In a small pan over medium heat, add the heavy cream and espresso powder. Whisk to dissolve espresso powder. Heat until it just starts to simmer. Then remove from heat and allow to cool to room temperature.

In a separate bowl, mix egg yolks and sugar until pale yellow.

Gradually whisk in the heavy cream mixture into the sugar & yolk mix. Add in vanilla extract.

Pour batter evenly amongst ramekins. Place ramekins in large oven-safe dish. Add water into the large dish so that water reaches half way up the ramekins dish.

Bake for 45 minutes, or until the custard looks set but still jiggles in the center. Carefully remove from the oven, with care to not spill water into ramekins or yourself.

Allow the custards to cool. Refrigerate for atleast two hours.

When ready to serve, sprinkle a thin sugar layer on top of custard. Using the torch, caramelize the sugar until the top is evenly browned.