Preheat your oven to 140°C.

Gently heat the cream to scalding point. Do not allow it to boil! Remove from the heat and add the espresso. In a separate bowl, whisk the egg yolks until pale and creamy. Add the Vanilla, followed by the sugar and whisk until well combined. Do not overwhisk it as you don’t want too many bubbles in your mixture.

Slowly pour the hot cream into the egg mixture, stirring or whisking constantly. Pour this back into the saucepan and stir over a gentle heat until the mixture is thick enough to coat the back of your wooden spoon.

Pour into ramekins which have been placed in a baking dish filled with enough hot water to cover two-thirds up the ramekins. Bake for 30 minutes or until the custards are very lightly set on top. Remove the ramekins from the oven and baking dish and refrigerate for at least 2 hours.

When you are ready to serve, sprinkle a thin layer of castor or demerara sugar on top of each custard and caramelise using a blowtorch. Allow the sugar to harden before serving.