• Prehrat the oven to 325 degrees. Heat about 2 cups of water to boiling in a kettle.
• Add heavy cream to a medium saucepan over medium heat.
• Add vanilla extract, espresso powder, sea salt and 1/4 cup + 2 tablespoons sugar stirring constantly until the cream mixture is at a soft boil and the sugar is dissolved.
• Whisk to blend in the espresso powder, then bring to a soft boil until sugar is dissolved stirring constantly. Remove from heat and reserve.
• Whisk yolks and 1/4 cup of sugar in a medium size bowl until smooth.
• Temper the eggs by blending 1/4 cup of the cream mixture into the eggs then add egg mixture to the cream stirring until the sugar is completely dissolved.
• Place ramekins into a large baking pan then divide the creamy liquid between them (it helps to transfer the liquid to a container with a pour spout).
• Pour the hot water around the ramekins so that it comes about halfway up the sides of them. Bake 30-35 minutes, checking at the 30 minute mark. Cooking time will vary with the size of the ramekins and individual ovens,
• To heck for doneness gently tap the side of the ramekin with a butter knife. The custard should be set but with a slight jiggle to it.  If they’re too loose, continue baking a few more minutes
• Remove the roasting pan from the oven then transfer the ramekins to a wire rack by sliding a spatula under each ramekin to life it out.

Finishing the Custards:

• Cool the custards for 1 hour at room temperature then cover with plastic wrap and refrigerate at least 4 hours up to overnight.
• Just before serving, sprinkle a thin layer of sugar over the top (about 1 tablespoon depending on the size of the ramekins).Caramelize the sugar with a handheld torch until the sugar is a light golden brown and hardened. Serve right away. Optional: add whipped cream and fresh fruit.