Café Caramel Crème Brûlée

1. 1

   Preheat oven to 325deg.F

2. 2

   In a small saucepan add 1 cup heavy cream, 2 tbsp Kahlua, 1 tsp instant coffee, 1tsp vanilla. Simmer over medium heat stirring until incorporated. Stir well and do not scald. Remove from heat and set aside.

3. 3

   In a separate bowl add 1/3 cup granulated sugar and 8 egg yolks. Whisk together until well blended

4. 4

   In a medium saucepan add 2/3 cup sugar with 1/2 cup water. Heat until sugar dissolves. Increase heat to medium-high and bring to boil. Boil, stirring occasionally until the syrup thickens and turns a deep amber colour. (approx. 10 mins)

5. 5

   Lower heat and carefully add remaining 1 cup heavy cream. Continue stirring until mixture becomes a smooth caramel cream.

6. 6

   Remove from heat and stir in 2 cups 10%cream (Half&Half)

7. 7

   Continue to stir, adding in Coffee cream mixture from small saucepan.

8. 8

   Gradually add this tempered cream mixture to the bowl with the egg yolk mixture. Stir gently while adding warm liquid to incorporate well without creating bubbles/foam.

9. 9

   Divide and transfer mixture to eight ramekins or small custard dishes. Fill each dish 2/3 full leaving room to finish.

10. 10

    Arrange ramekins in roasting pan and create a bath (fill pan with water until half way up the sides of the ramekins)

11. 11

    Bake in oven for 60-70 mins. until custard seems a little set or underdone.

12. 12

    Transfer immediately to fridge to chill. Chill uncovered 2 hours to overnight.

* Per serving · 4 servings · Values may vary.