In a medium bowl, add egg yolks and 90 g of sugar and whisk until sugar dissolves. Reserve.
Brew espresso with the VillaWare® Espresso Maker and reserve 2 shots.
In a saucepan, heat heavy cream and scrap vanilla pods, bringing to a low simmer. Add coffee powder, espresso, almond extract and the Godiva caramel. Remove from heat.
Slowly add 240 ml of the heavy cream mixture to the egg yolks and whisk to temper the eggs so that they don’t scramble. Once the mixture is tempered, whisk it all together. Pour the mixture into ramekins and bake in a bain marie at 150º C for 40 minutes.
Cool in refrigerator for at least 2 hours. With the reserved 90 g of sugar, top and burn with a blowtorch until sugar melts and forms a caramel-coloured hard shell.
Recipes by Chef Christina Yamada
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