Espresso and Lime

0 Preheat your oven to 300 degrees
1 Add 2 cups of heavy cream into a small saucepan over medium high heat
2 As soon as the heavy cream begins to steam and bubbles form around the edges of the saucepan, transfer the saucepan off of the heat and onto a heatproof surface
3 Add 6 ounces of roughly chopped milk chocolate to the hot heavy cream and whisk until it is fully melted
4 Whisk 2 tablespoons of strongly brewed coffee, 1 teaspoon of espresso powder and 1 teaspoon of vanilla extract into the chocolate and heavy cream and set aside for now
5 In a large mixing bowl, whisk 4 large egg yolks and 1/3 cup of granulated sugar vigorously until fully combined and creamy
6 Very slowly drizzle the chocolate and heavy cream mixture into the egg yolks and sugar, whisking constantly
7 Once all of the ingredients are combined, transfer the mixture into a large measuring cup with a spout that will be easy to pour from
8 Place four 8 ounce ramekins into a large deep baking dish lined with a thin kitchen towel
9 Divide the mixture between the four ramekins (this should fill them up to about 1/2 inch from the rim of each ramekin)
10 Turn your tap to its hottest setting and then carefully fill the baking dish with enough hot tap water to come approximately half way up the sides of the ramekins
11 Carefully transfer the baking dish into a 300 degree oven being sure to not splash any water into the ramekins
12 Bake the creme brûlée for 40-45 minutes or until the outer edges are lightly set and the center is still slightly jiggly
13 Carefully transfer the ramekins out of the water bath and onto a heat proof surface
14 Allow the creme brûlée to come to room temperature and then cover the ramekins tightly with plastic wrap and chill in the refrigerator until fully set (2 hours +)
15 When ready to serve, sprinkle about 2 teaspoons of granulated sugar over the top of each ramekin and then use a chefs torch to caramelize the top of each creme brûlée
16 Enjoy!