In a heavy bottom saucepan, bring heavy cream, milk and half the sugar to scald.

Meanwhile, add the other half of the sugar to the yolks and whisk together well. Take saucepan off of the heat and temper a small amount of the hot milk to the yolks, whisking constantly.

Pour the tempered yolks into the hot milk. Add the dissolved espresso powder. Pour through a fine strainer.

Pour into ramekins. Set ramekins onto a baking pan and fill pan with 1 inch of water.

Set baking pan with ramekins in 300 degree F oven and bake for 30 to 35 minutes until edges of custard are set and middle is liquid.

Let cool completely before refrigerating. Serve with chocolate wafers.