This recipe needs to be refrigerated for at least 4 hours before eating! Please factor that into your recipe timing.
Heat water bath to 176 degrees.
In a large bowl, combine egg yolks, sugar and salt. Whisk to combine.
In a small bowl, stir together the espresso powder and boiling water.
Add Kahlua, heavy cream, espresso water mixture, vanilla and almond extract to the egg yolk mixture. Whisk to combine.
Ladle into jars. Allow to rest to get rid of bubbles or pop with a torch (very quickly run torch over surface to avoid cooking the egg mixture).
Seal jars (I use clip top jars, if you use mason/ball jars then seal to fingertip tight) and place into water bath at 176 degrees for 1 hour.
Remove jars from bath and allow to cool on counter for 20 minutes.
Refrigerate a minimum of 4 hours (I usually refrigerate them overnight).
Brûlée immediately before serving.