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Coffee Crème Brulee

Source of Recipe


Homes & Lifestyles






List of Ingredients



• 4 cups heavy whipping cream
  
• 1 cup plus 8 tsp sugar
  
• 1-1/2 Tbsp espresso, coarsely ground
  
• 2 tsp instant espresso
  
• 1 cinnamon stick
  
• 1 vanilla bean
  
• 6 large egg yolks
  
• 1 large egg
  






Instructions



1. In a large, heavy saucepan, combine cream, 1 cup sugar, ground espresso, instant espresso and cinnamon stick. Using a small knife, split the vanilla bean lengthwise and scrape the seeds into the mixture; add bean. Bring to a boil, stirring until the sugar and instant espresso dissolve completely. Remove from heat. Cover; let stand 30 minutes. Strain through a fine sieve to remove coffee grounds.
   
   
2. Preheat oven to 325 degrees (F). In a large bowl, whisk egg yolks and egg until completely blended. Divide the cream and egg mixture evenly among eight 3/4-cup ramekins. Place the ramekins in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up sides of the ramekins. Bake the custards until center moves only slightly when cups are gently shaken, about 1 hour. Remove ramekins from pan. Cool and refrigerate uncovered overnight.
   
   
3. Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place ramekins on a baking sheet. Broil until sugar is brown and caramelized, about 1 to 2 minutes. You may need to rotate the baking sheet to ensure each custard browns evenly. Serve immediately.
   
   Serves 8