Preparation

• Preheat the oven to 210 degrees.

• In a medium pot, combine the heavy cream, Grand Marnier, espresso, salt, orange zest and chocolate. Split and scrape the vanilla bean into the pot, along with the pods. Warm the mixture over medium-high heat. (Do not boil.) When tiny bubbles begin to form, remove from heat and let sit 5 minutes. Strain into a bowl, discard the solids and set the liquid aside.

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Meanwhile, in a large bowl, whisk together the egg yolks and granulated sugar until the mixture is light yellow and smooth. Slowly add the warm heavy cream mixture, a little at a time, whisking continually.

• Divide the mixture evenly among 6 ramekins. Place the ramekins in a large cake pan or roasting pan. Pour enough hot tap water into the pan to come halfway up the sides of the ramekins. Bake 10 minutes, rotate the pan half a turn, then bake 13 to 16 minutes longer, until the creme brulee is set but still trembling in the center. Remove the ramekins from the pan and refrigerate until chilled.

• Sprinkle raw sugar evenly on top of each serving. Using a broiler or hand-held torch, heat until the sugar caramelizes to form a crisp, deep amber crust. Garnish with powdered sugar, espresso dust and blueberries.