Mix cream, milk, espresso and sugar together in a bowl. Scrape the seeds from one vanilla bean into milk, add vanilla bean into milk, and heat over low heat to the boil. Remove vanilla bean from milk.
Lightly beat egg yolks and pour slowly into hot cream and milk mixture, stirring constantly.
Pour mixture through fine sieve into four ramekins.
Place ramekins into larger and deeper baking dish. Pour boiling water into baking dish until water is half the height of the ramekins. Bake in oven preheated to 150°C for 30 minutes.
After baking, chill well, at least 3 to 4 hours in the refrigerator. Before serving, sprinkle each cream with one tablespoon of sugar and caramelise using a torch. The caramel can also be made in the oven if you have a grill option. Serve immediately.