1-Preheat your oven to 300 degrees Fahrenheit. This gentle heat ensures the custard sets without curdling, giving you that ideal creamy texture. Follow these steps carefully, and you’ll have a dessert that’s perfect for impressing guests.

2-First, place six 8-ounce ramekins in a roasting pan with tall sides for a secure water bath. In a bowl, whisk the 7 large egg yolks with 1/2 cup granulated sugar until well combined. This mixture forms the base that thickens the custard nicely.

3-Next, heat 3 1/4 cups heavy whipping cream in a saucepan until it’s just before boiling. Stir in 8 ounces of finely chopped semi-sweet chocolate and 1 1/2 teaspoons espresso powder until everything melts smoothly. Gradually add this warm mixture to the egg yolks, whisking constantly to avoid lumps.

4-Then, mix in 1/3 cup coffee liqueur, 2 teaspoons pure vanilla extract, and 1/8 teaspoon fine sea salt for added depth. Pour the custard into the ramekins, add boiling water to the pan until it reaches halfway up the sides, and bake for 38 to 40 minutes. The edges should be set while the center remains slightly jiggly, which is key for the perfect texture.

5-After baking, cool the ramekins to room temperature and refrigerate for at least 6 hours, ideally 8 hours or more. Before serving, let them sit out to reach room temperature, sprinkle 1/4 cup superfine caster sugar on top, and caramelize it with a kitchen blowtorch for that signature crack. For more breakfast-inspired ideas that pair well, visit our porridge recipes for a hearty start to your day.