Brew your espresso and add 1 Tbsp of the heavy cream. Stir and set aside.

In a medium bowl, stir 3 eggs and 1/2 cup sugar until blended.

Heat the rest of the heavy cream in a sauce pan, almost to a simmer.

Slowly stir in the hot cream.

Stir in the espresso.

Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip.

Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish.

Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300°F for 35-40 minutes. The centers of the creme brulee's should barely move when you wiggle the pan.

Cool to room temperature. Cover and refrigerate creme brulee until ready to serve.

Once the brulees are at least to room temperature, you can caramelize the top.

put 1 to 2 tsp of sugar on each custard, swirl to spread evenly. Move in a circular pattern until the whole surface is caramelized to a deep amber color.