Preheat oven to 300 degrees. Place ramekins in a large roasting pan or baking dish. This recipe will make enough for 5 - 6 oz ramekins, or 6 - 5 oz ramekins. You may need 2 pans for this.
Steep Vanilla in Cream
In a small saucepan, combine the heavy whipping cream and vanilla bean paste. Lightly whisk to distribute the paste. Simmer over low heat until heated through, stirring often. Do not allow the cream to come to a boil. Remove from heat and allow the vanilla to steep and cool for 12-15 minutes.
Prepare the Custard
In a large mixing bowl, combine the large egg yolks, granulated sugar, espresso powder, and salt. Whisk until well blended, but not frothy.
Gradually drizzle the cream into the egg mixture, lightly whisking to prevent curdling. If desired, you may strain the mixture through a fine-mesh sieve to remove any egg clumps or foam. Transfer mixture into a glass measuring cup with a spout.
Pour the cream mixture evenly into the prepared ramekins. Place the roasting pan in the oven and pour in the boiling water until it reaches halfway on the ramekins, being very careful not to get any water in the cream.
Bake in preheated oven for 25-30 minutes until the custard has set and slightly jiggles in the center. Transfer ramekins to a wire rack to cool. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
Serving the Creme Brulee
When ready to serve, sprinkle 1 1/2 teaspoons of the turbinado sugar on each ramekin. Evenly distribute by gently shaking the sugar from side to side.
Begin torching the custard tops by slowly moving the flame over the sugar until evenly browned.
Return the dishes to the refrigerator for 7-10 minutes without any covering to allow the tops to harden and the custard to cool. Serves 5-6.
Notes
*Custard may be made a day ahead and refrigerated. However, you'll want to torch the sugar just before serving for best results.