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Preheat oven to 325°F (163°C).
Whisk the egg yolks and ½ cup (100g) of granulated sugar together. Set aside.
Heat the heavy cream, espresso powder, and salt together in a medium saucepan over medium heat. As soon as it begins to simmer, remove from heat. Stir in the vanilla extract.
Remove about ½ cup of warm heavy cream and, in a slow and steady stream, whisk into the egg yolks. Keep those egg yolks moving so they don’t scramble. In a slow and steady stream, pour and whisk the egg yolk mixture into the warm heavy cream.
Place ramekins in a large baking pan. Divide custard between each ramekin, filling to the top. Carefully fill the pan with about a ½ inch of the hot water.
Bake until the edges are set and centers are a little jiggly. Begin checking them at 30 minutes. They’re done when an instant read thermometer registers 170°F (77°C).
Remove pan from the oven and, using an oven mitt, remove the ramekins from the pan. Place on a wire rack to cool for at least 1 hour. Place in the refrigerator, loosely covered, and chill for at least 4 hours and up to 2 days before topping.
Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelize the sugar with a kitchen torch and serve immediately or store in the refrigerator for up to 1 hour before serving.