1 cup heavy cream
1 cup milk
1/3   cup granulated sugar
1      tablespoon instant espresso powder
2      2-inch cinnamon sticks
4      large egg yolks
2 tablespoon firmly packed dark brown sugar

In a small saucepan combine the cream and the milk with half the granulated sugar, the espresso powder, and the cinnamon sticks and heat the mixture over moderately low heat, stirring occasionally, until it is hot. In a bowl whisk together well the yolks and the remaining granulated sugar and add the milk mixture in a stream, whisking. Remove the cinnamon sticks and combine the mixture well. Divide the custard among four 35-cup ramekins set in a baking pan, add enough hot water to the pan to reach halfway up the side of the ramekins and bake the custard in the middle of a preheated 325° F. oven for 40 minutes, or until they are just set. Remove the ramekins from the pan, let the custards cool, and chill them, covered, for at least 4 hours. The custard may be made 2 days in advance and kept covered and chilled.

Blot dry the tops of the custards with paper towels and sprinkle them evenly with brown sugar. Put the custards under a preheated broiler about 1 inch from the heat (if necessary, to reach the heat set the ramekins of an inverted baking pan), turning them to caramelize the sugar evenly and being careful not to let the sugar burn, for 2 minutes. Serve the creme brulee immediately.