In a bowl, whisk together the egg yolks and sugar until smooth.

In a pot, mix the heavy cream, vanilla extract, espresso powder, and a pinch of salt. Heat it up over medium-high heat until it's almost boiling. Be careful not to boil it!

Pour the hot cream into the egg yolk and sugar mixture slowly, whisking constantly. This step is crucial to keep the eggs from curdling.

Distribute the creamy mixture into shallow ramekins (8 oz) and place them in an oven-safe dish.

Pour water into the baking dish around the ramekins, about halfway up their sides. Be cautious not to get water into the custard.

Bake in a 300°F oven for around 30 minutes until set. You want them to have a slight jiggle – not too much, not too little.

Take the Crème Brûlée out of the oven and carefully remove it from the water bath. Let it cool completely, then refrigerate for at least 1 hour or overnight.

Sprinkle sugar on top of each Crème Brûlée and use a blow torch to toast the sugar until it's a deep golden brown.

Serve and enjoy your homemade, creamy, and delicious Crème Brûlée!