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Café Latte Crème Brulee




Source of Recipe


Pillsbury Holiday Baking


List of Ingredients




3 cups whipping cream
2 teaspoon instant coffee granules or crystals
5 egg yolks
2 eggs
1/2 cup sugar
1 teaspoon vanilla
6 tablespoons firmly packed brown sugar

Recipe



Heat oven to 325º. Place six 6ounce ramekins or custard cups in 15x10x1 inch baking pan. In medium saucepan, combine whipping cream and instant coffee granules; heat just to a simmer, stirring occasionally. Remove from heat.

In a medium bowl, combine egg yolks and eggs; beat well. Stir in sugar until combined. With wire whisk gradually stir in hot cream mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins.

Place pan with ramekins in oven; pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins.

Bake for 30 to 35 minutes or until centers of custards are soft set. Carefully remove pan from oven. Place ramekins on wire rack. Cool 30 minutes. Refrigerate at least 3 hour or overnight.

Before serving, place ramekins in 15x10x1 inch baking pan. Top each with 1 tablespoon brown sugar. Broil 4 to 6 inches from heat for 1 to 2 minutes or until sugar is melted. (watch closely.) Or, melt sugar with kitchen torch. Store in refrigerator.

Make ahead tip: Bake custards one day in advance. Let them cool, then cover ramekins tightly with plastic wrap so the custards wont pick up flavors form other refrigerated foods. Just before serving, remove custards from refrigerator. Unwrap, top with brown sugar and broil them.