Preheat oven to 325°F (160°C). Place six 4-ounce ramekins in a deep baking dish or roasting pan.

In a medium saucepan, combine the heavy cream and crushed espresso beans. Heat over medium heat until small bubbles form around the edges, about 5 minutes. Remove from heat, cover, and steep for 15 minutes for bold flavor.

Strain the cream through a fine-mesh sieve lined with cheesecloth into a clean bowl, pressing the beans to extract maximum flavor. Discard the beans.

In a separate bowl, whisk together the egg yolks, 1/3 cup sugar, vanilla extract, and salt until smooth and pale yellow, about 1 minute.

Slowly pour the warm espresso cream into the egg mixture while whisking constantly to temper the eggs. Strain the mixture once more through a fine-mesh sieve to ensure silky texture.

Divide the custard evenly among the ramekins. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

Carefully transfer to the oven and bake for 35-40 minutes, until the edges are set but the centers still jiggle slightly when gently shaken.

Remove ramekins from the water bath and let cool to room temperature, about 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.

Just before serving, sprinkle 1 tablespoon of sugar evenly over each custard. Using a kitchen torch, caramelize the sugar in circular motions until deep amber and bubbling.

Let the caramel harden for 1-2 minutes before serving. The sugar top should crack dramatically when tapped with a spoon.