In a medium mixing bowl, whisk egg yolks and sugar.

In a pot, combine heavy cream, vanilla bean paste, espresso powder and a pinch of salt. Heat up over medium high heat just until scalded. Do not boil.

Transfer the hot heavy cream into a vessel with a spout. This will make the next step easier!

Slowly pour the heated cream into the egg yolk and sugar mixture. Make sure to whisk constantly throughout this process to prevent the egg yolks from curdling.

Note: the sugar in the egg yolk mixture will help the eggs withstand the heat, but it is extremely important to pour slowly and whisk the entire time. Egg yolks need to be exposed to the heat gently in order to prevent them from turning into scrambled eggs.

Distribute the creme mixture into shallow ramekins (8 oz) and arrange them in an oven safe baking dish.

Pour water into the baking dish around the ramekins. You want the water to come about halfway up the side of the ramekins. Be careful not to get any water in with the custard base.

Remove the creme brûlée from the oven and carefully remove out of the water bath (otherwise it will continue to cook) let cool completely. Refrigerate for at least 1 hour or overnight.

Sprinkle sugar on top of each individual creme brûlée.

Toast the sugar with a blow torch until the sugar turns a deep golden brown.

Serve!