Baked by an Introvert
Make the custard by heating the milk in a medium saucepan. Add the chocolate to the cream mixture. Stir until melted melt then mix in the espresso powder and remove from heat.
Whisk the egg yolks and sugar separately in a medium bowl.
Mix the chocolate cream into the egg mixture. slowly, whisking constantly.
Strain custard and divide between ramekins. Add water to the pan to come halfway up the sides of ramekins. Bake then refrigerate.
Immediately before serving, sprinkle with about two teaspoons of the granulated sugar and broil or torch until browned and crispy.