Preheat oven to 300℉ (150℃)
In a large bowl, whisk the egg yolks, granulated sugar and vanilla until smooth and well combined.
5 Large Egg yolks, ⅓ Cup Granulated sugar, 1 Teaspoon Vanilla extract
Combine heavy cream, coffee beans, espresso and salt in a 2-quart saucepan.
¼ Cup Coffee beans, ⅛ teaspoon Sea salt, 2 Cups Heavy cream, ¼ Cup Strongly brewed espresso
Begin heating on medium heat, stirring often. Continue to heat until cream comes to a low boil.
Reduce the heat to low and simmer for 10 minutes, stirring frequently to prevent the cream from scalding.
Pour cream mixture into a mesh sieve placed over a bowl. Discard the coffee beans.
Slowly pour the cream mixture into the bowl with the egg yolks, whisking constantly to prevent curdling.
Place the ramekins in a roasting pan that has sides at least 2 inches high.
Pour the custard into each ramekin, dividing it equally between the 4 ramekins.
Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the ramekins.
Bake for 30 minutes - the custard will be set but still have a slight jiggle in the center. If unsure sure whether the custard is done baking, insert an instant-read thermometer into the center of one ramekin. The internal temperature should reach 180°F (82℃).
Sprinkle a few teaspoons of sugar evenly over the top of the custard. Then, use a kitchen blow torch to melt and caramelize the sugar until it forms a golden, crispy topping.
3 Tablespoons Granulated sugar
Note - You can also caramelize the sugar by placing the ramekins under a preheated broiler for about 2 minutes, or until the sugar is melted and dark brown.
Serve the crème brulee within a few minutes after caramelizing the sugar so the topping stays crisp.