Cook the heavy cream, espresso powder, sugar, vanilla bean, & vanilla bean pod. Once simmering, take off heat and steep for 10 minutes.
Warm the Cream
Beat the sugar and egg yolks until fully combined and much lighter in color, a pale yellow. This will take a couple of minutes.
Whisk Egg Yolks and Sugar
Remove vanilla bean pod from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed.
Pour the mixture through a fine-mesh metal sieve before pouring into ramekins.
Pour the mixture evenly into ramekins and bake in a water bath. Once done baking let cool then cover in plastic wrap and chill in the fridge for at least 4 hours.
Bake the Custard
Sprinkle sugar on top swirling the ramekin so the sugar is spread evenly and torch the top of the creme brûlée until sugar has caramelized and hardened.
Torch the Tops