1 tablespoons of unsalted butter for greasing the ramekins
2 tablespoons sugar (to caramelize)
Instructions
Preheat the oven to 325 degrees and prepare a large roasting pan,
lined with a kitchen towel.
Lightly grease 12 ramekins or teacups with butter and place them over
the kitchen towel in the roasting pan.
Heat the cream and milk until just about to simmer, then add in the
espresso and mix well.
Meanwhile In a blender, add the egg yolks and granulated sugar and a pinch of salt. Blend the egg yolk mixture for 2 minutes and gradually temper the egg mixture with the hot milk and cream (Add the hot milk and cream mixture very gradually through the blender lid and while the blender is on the entire time)
Evenly divide the mixture among all the ramekins.
Place the roasting pan into the oven and carefully pour hot boiling
water around the ramekins making sure it reaches about halfway up
the sides.
Bake for about 30 minutes until the custard feels set around the
edges and top.
Cool on the counter and chill until set.
When ready to serve, sprinkle the extra sugar evenly over the 6
ramekins and using a blow-torch, caramelize each top until golden
brown and bubbly (alternatively you can broil the chilled custards but
keep an eye on them rotating as needed to avoid burning).
Recipe by at https://www.ideahacks.com/espresso-creme-brulee/