• Preheat the oven to 275 degrees.
• Place ramekins on a sheet pan. Make sure it’s deep enough to fill with water halfway up the ramekins.
• Whisk together all the eggs and sugar, set aside.
• Pour the cream in the small pot and heat on medium. Bring up to a simmer, stirring occasionally so it doesn't burn. Be careful that it doesn't boil over. Remove from the heat immediately after it comes up to temp.
• Stir in the chocolate & espresso into the cream until it
• Very slowly whisk the melted chocolate into the egg mixture: whisking the eggs continuously as you’re pouring the chocolate in (this will prevent the eggs from scrambling).
• If desired transfer to a pourable cup and pour evenly into the ramekins.
• Very carefully add hot water half way up the ramekins and gently place on the middle rack of the oven.
• Bake for 45 minutes. Gently tap the ramekin to check if its finished - it should jiggle slightly but not a ton. If it’s too jiggly then bake 10-15 more minutes.
• Remove and let cool to room temp. Remove from the water and wrap well before refrigerating.  Place in fridge until firmed, about 2-3 hours.

Plating Instructions

• Sprinkle a little sugar to cover the entire surface so it’s a thick layer. Shake off excess if you added too much.
• Using your blow torch carefully burnthe sugar moving the torch back and forth 1-2 inches about the surface creating an even burn. It should be golden brown in color.
• Add a garnish right away on top before it hardens.
• Enjoy your delicious creme brûlée!