2 cups heavy cream
6 egg yolks
1/3 cup sugar
3 1/2 Tbs Choffy grounds
Dash of cinnamon
1 tsp vanilla extract
Heat Cream and Choffy grounds in a saucepan over med-high heat. Bring to a simmer then cover with foil and turn off heat and let steep for 10-15 minutes. Whisk egg yolks and sugar together until the sugar dissolves and the mixture is pale yellow. After the cream is finished 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 and pour 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 degrees covered with foil, about 35-40 minutes. Bake until the custards are set but still jiggle slightly when shaken. Remove from 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.