1-Getting started: Getting started with espresso creme brulee is fun and rewarding, especially when you follow these clear steps. Preheat your oven to 300°F (150°C) to set the stage for a smooth bake. This lower temperature helps prevent the custard from cracking, ensuring a silky finish.

2-First, brew the espresso and stir in the reserved 1 tablespoon of heavy cream, then set it aside to let the flavors blend. In a medium bowl, blend the 3 large eggs with 1/2 cup sugar until well combined. Next, heat the remaining 2 cups of heavy cream nearly to a simmer in a saucepan.

3-Slowly add the warm cream to the egg mixture, stirring constantly to avoid scrambling the eggs. Once mixed, stir in the espresso-cream blend for that coffee kick. For a smooth texture, strain the custard through a fine mesh sieve into a large measuring cup with a pouring lip.

4-Dividing and Baking the Custard: Divide the custard evenly into eight 4-ounce (about 120 ml) ovenproof ramekins placed in a large baking dish. Fill the dish with boiling water halfway up the sides of the ramekins to create a gentle water bath. Bake for 35 to 40 minutes until the centers barely jiggle when you shake the pan.

5-After baking, cool the ramekins to room temperature, then cover and refrigerate until ready to serve. This step usually takes about 2 hours, but it’s worth the wait for the flavors to set. Before serving, sprinkle 1 to 2 teaspoons of sugar evenly over each custard and caramelize it with a handheld torch or under a broiler, watching closely to avoid burning.