Espresso Crème Brûlée

In a saucepan, combine the heavy cream, 1/3 cup of granulated sugar, and espresso powder. Blend well and bring the mixture to a simmer. Pour through a fine mesh strainer into a bowl and set aside for about 15 minutes or until it cools to room temperature.

Heat the oven to 325 F (165 C / Gas 3).

Arrange 6 to 8 ramekins in a 9 x 13 x 2-inch metal baking pan. If you are using wide shallow ramekins, you might need two pans.

In a medium bowl, whisk the egg yolks with the cinnamon. Whisk in the cream mixture until well blended.

Ladle the mixture into the ramekins and fill the outer pan with hot tap water. The water should come about halfway up the sides of the ramekins. You might want to put the pan in the oven before you add the hot water. Try to avoid sloshing when you move the pan.

Bake for 30 to 40 minutes, depending on the depth of the crème brûlée. They should be set with only a slight jiggle. Very carefully remove the pan(s) from the oven. Remove the ramekins from the pan—use a spatula and oven mitt—to a rack to cool. Cover and refrigerate them for three to four hours or until thoroughly chilled. They can be made a day in advance. 

When you are ready to serve, take the ramekins out of the refrigerator.

Sprinkle 1 1/2 to 2 teaspoons of superfine sugar over each crème brûlée, depending on the surface area of the ramekins. Gently rotate the ramekin on the countertop to distribute the sugar evenly over the top. 

Use a kitchen torch to melt the sugar, using a protected hand to move the ramekin quarter-turns as you torch it. The ramekin will be hot, so take care. 

Alternatively, arrange the ramekins on a baking sheet and place them under the broiler. Watch closely and rotate the pan to melt the sugar evenly.

*If you don't have espresso powder, you may substitute about 3 teaspoons of instant coffee.