For the espresso ganache

1. In a double boiler over simmering water, cook the espresso chocolate chips and heavy cream until smooth, stirring occasionally.
2. Spoon equal amounts of ganache in 6 (5oz) ceramic ramekins.  Spread with the back of a spoon.  Place ramekins in a large, deep baking pan and set aside.

For the crème brûlée

1. Preheat oven to 325°F/163°C.
2. In a medium saucepan, heat heavy cream over medium heat to a simmer, stirring occasionally.  Remove from heat and whisk in the vanilla seeds.  Set aside.
3. In a medium bowl, whisk together sugar and yolks.  Carefully, ladle about 1/2 cup of the cream mixture into the sugar-egg mixture while constantly whisking to avoid causing the eggs to scramble.  Pour the egg mixture into the remaining hot cream mixture and whisk together.  Add the espresso powder and whisk until completely dissolved and incorporated.
4. Divide custard evenly between prepared baking dishes.  Fill the pan with boiling water about halfway up the sides of your baking dishes.  Bake in preheated oven for 30-35 minutes or until edges of custard are set and centers are barely set (slightly jiggly).
5. Transfer baking dishes to wire rack and cool to room temperature.  Refrigerate covered for at least 4 hours or up to 3 days.
6. To serve, remove from refrigerator and sprinkle tops with a thin layer of granulated sugar.  Shake off any excess sugar.  Carefully caramelize sugar with a kitchen torch.