Preheat oven to 325° F.

In a medium saucepan, cook the cream and half and half over medium heat until scalding.

In a large bowl, whisk together the sugar, vanilla, egg yolks, and coffee extract until light and fluffy.

When your cream is hot, slowly add 1/4 cup to the egg yolk and sugar mixture and whisk to combine.

Gradually add more of the hot cream while whisking to temper the egg yolks.

Return the mixture to the saucepan and cook for 5-10 minutes over medium-high until the mixture starts to thicken. Remove from heat.

Arrange ramekins on a sheet pan lined with aluminum foil.

Let the creme brûlée mixture cool slightly, and then fill each ramekin 3/4 of the way with custard.

Place your sheet tray in the oven with the wire rack extended out. Carefully pour a thin layer of hot water into the tray.

Close oven door and let custards bake for 35 - 45 minutes until mostly set. There should be a slight jiggle in the very middle.

Remove from oven and let cool slightly. Chill in the fridge for at least 3-4 hours until cold.

To serve, top each creme brûlée with a thin layer of fine sugar and gently toast with a blowtorch until the sugar caramelizes.