Preheat your oven to 325°F (160°C) and arrange eight ramekins in a deep baking dish for a water bath.

Whisk together the egg yolks and granulated sugar until pale, then gradually add heavy cream, salt, vanilla extract, and espresso powder until combined.

Pour the custard mixture into ramekins, fill the baking dish with hot water halfway up the sides, and bake for about 35 minutes.

Let the ramekins cool in the water bath for about an hour, then refrigerate for at least four hours.

Sprinkle a thin layer of granulated sugar over the tops of each custard and caramelize with a kitchen torch.

Serve the crème brûlée once the sugar has cooled and hardened, showcasing the crunchy topping.