Cappuccino Crème Brûlée

An impressive but easy dessert. Thank you Loves Bakes Good Cakes

1½ cups sugar
2 cups half and half  
1 tbsp. instant espresso coffee granules  
1 tsp. vanilla  
2 whole eggs  
6 egg yolks  
3 oz. Semi-Sweet Baking Chocolate  
Instant espresso coffee granules, ground fine for garnish (if desired)
 

• Preheat oven to 350°F.
• In a large bowl, beat the sugar, half and half, instant espresso coffee granules, vanilla, whole eggs and egg yolks until smooth. 
• Pour the mixture into 8 ungreased 6-oz. ramekins. 
• Place the ramekins in a shallow roasting pan. 
• Fill the roasting pan with hot water to halfway up the sides of the ramekins.
• Bake for 30-35 minutes or just until the mixture is set. 
• Carefully remove the ramekins to a cooling rack and allow to cool for 30 minutes.
• In a small microwaveable bowl, melt the chocolate until melted and smooth. 
• Divide the mixture between the ramekins and spread evenly to form a think layer of chocolate.
• Cover with plastic wrap and refrigerate for at least an hour or until the desserts are well chilled.
• Top each dessert with additional fine ground instant espresso coffee granules, if desired.