Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table

No-Bake Espresso Crème brûlées

6 ounces white chocolate, coarsely chopped
3 large egg yolks
2 tablespoons instant-espresso powder
2 tablespoons granulated sugar
Coarse salt
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup raw sugar
Place chocolate in a heatproof bowl. Arrange four 4 1/2 inch Crème brûlée dishes (one inch deep) on a baking sheet. Freeze.

Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half the yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175° on an instant read thermometer, about six minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm not frozen, about 45-55 minutes.

Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess.
Caramelize tops using a hand-held kitchen torch.