2 cups heavy cream
6 large egg yolks
1/3 cup sugar
3 1/2 Tbs Crio Bru grounds
Dash of cinnamon
1 tsp vanilla extract
Heat Cream and Crio Bru grounds in a saucepan over med-high heat. Bring to a simmer then cover with plastic wrap and turn off the heat and let steep for 10-15 minutes.
Whisk yolks and sugar together until the sugar dissolves and the mixture is pale yellow. After the cream is steeping put back onto heat until steamy around the edges and then slowly whisk the cream into the egg mixture, stir in vanilla, and cinnamon.
Pour the custard through a fine-mesh sieve into a pitcher. Divide among ramekins.
Place ramekins in a deep pan and pour water into the pan to reach up halfway up the sides of the ramekins.
Bake at 300* covered with tin foil or an upside down cookie sheet. Bake until the custards are set but still slightly jiggle when shaken, 35-40 minutes.
Take out of the water bath, and let cool for 30 minutes at room temperature. Cover and chill for at least 2 hours.
Just before serving sprinkle with granulated sugar, making sure it is even and covers the whole surface.
Using a kitchen torch hold the flame close to the surface of the custard until the sugar begins to melt quickly. Move the flame gradually in small circles over the custard, heating the sugar until it is evenly melted and golden brown.