1-Preheat oven to 325°F (163°C).

2-Whisk the 5 large egg yolks with 1/2 cup of the granulated sugar and set aside.

3-Heat the 3 cups heavy cream or heavy whipping cream, 1/2 teaspoon espresso powder, and 1/4 teaspoon salt in a saucepan until it begins to simmer, then remove from heat and stir in the 1 and 1/2 teaspoons pure vanilla extract.

4-Slowly whisk about 1/2 cup of the warm cream into the egg yolk mixture to temper, then gradually whisk the egg yolk mixture back into the cream.

5-Place the 8 shallow ramekins in a large baking pan. Divide the custard evenly into the ramekins, filling to the top.

6-Pour hot water into the baking pan to reach about a 1/2 inch depth for a water bath.

7-Bake for approximately 35 minutes or until the edges are set and the center jiggles slightly; begin checking at 30 minutes. The custards are done when an instant-read thermometer reads 170°F (77°C).

8-Remove the ramekins from the water bath and cool on a wire rack for at least 1 hour, then chill in the refrigerator, loosely covered, for at least 4 hours or up to 2 days.

9-Sprinkle a thin, even layer of the remaining granulated sugar (which is 1/4 cup from the divided 3/4 cup) on the chilled custards.

10-Caramelize the sugar using a kitchen torch or under an oven broiler until the sugar is melted and forms a crisp burnt sugar crust. Serve immediately or chill for up to 1 hour.