Preheat oven to 300 degrees.

Add milk and iced coffee in heavy saucepan with espresso powder and simmer over low heat until powder has dissolved. Take off heat and add chocolate. Whisk until smooth. Set aside.

Add eggs, sugar and vanilla in large bowl and whisk until sugar dissolved.

Slowly add chocolate into egg mixture and continue to whisk so eggs do not curdle.

Then pour through a strainer.

Add mixture into ramekins and into place into a water bath and carefully put into oven.

Bake for 40 to 50 minutes. Deeper ramekins need longer time while shallower ones need less. Custard will be done when there is just a little wiggle in center.

Take out of oven when done and leave in water bath until water cools.

When ready to eat add sugar on top and place in broiler to brulee or use a torch.