If you love Espresso and Creme Brûlée, you'll want to make this recipe now!
To start, preheat oven to 200ºF and boil a kettle of water for the water bath
Separate the yolks from 7 eggs. Save whites for baking with later.
Remove it from the heat and allow to cool for 5 minutes.
Whisk egg yolks together well and slowly pour the hot mixture into them, whisking constantly. It’s important to keep whisking and to add the hot liquid slowly so you don't cook the egg yolks.
Strain through a sieve into a spouted bowl or large measuring cup to remove any curdled egg.
Pour the kettle water into the baking dish until the water reaches halfway up the ramekins.
Place baking dish in oven and bake for 2 hours. When done, the creme brûlée should look set, but the centers should jiggle slightly when shaken.
Remove baking dish from oven and transfer the ramekins to a cooling rack for 30 minutes.
Transfer the ramekins to the fridge to ensure creme brûlée is fully chilled and set. to let them chill and set completely. I would recommend a minimum of 4 hours, but they can remain refrigerated up to 2 days.
Just before serving, remove the creme brûlée from fridge and sprinkle a teaspoon or so of white sugar over the surface of each dish. Shake to distribute evenly.
Using a kitchen torch, or blow torch, brown the sugar until it’s fully caramelized.