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1
In a small, heavy saucepan, combine sugar, 2 Tbsp.
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2
water, and salt; stir to combine.
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3
Cook without stirring over medium heat until mixture turns a deep golden brown.
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4
Immediately remove from heat.
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5
Stirring constantly with a long-handled wooden spoon, very gradually add remaining 1 cup water, being careful of spatters.
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6
Mixture will clump and harden.
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7
Return pan to medium heat and stir constantly until mixture is smooth.
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8
Add espresso powder, stirring to dissolve.
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9
Add cream; cook over low heat, stirring often, until mixture begins to simmer.
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10
Remove from heat; stir in vanilla.
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11
Taste and sweeten with sugar, if desired.
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12
Pour into warm mugs.
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13
If desired, garnish with a dollop of whipped cream, topped with an orange twist.
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14
Or simply drop the orange twist into the coffee sans whipped cream.
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15
Variations:
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16
Iced Cafe Creme Brulee: After sweetening the finished drink, refrigerate until very cold, about 3 hours.
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17
Serve in tall, ice-filled glasses; top with a dollop of whipped cream, if desired.
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18
Cafe Creme Brulee Frappe: (Serves 4) Increase espresso powder to 1/4 cup.
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19
Refrigerate mixture until chilled.
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20
Combine mixture with 6 scoops of slightly softened coffee, vanilla, or chocolate ice cream in a blender.
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21
Cover and process at medium speed until smooth.
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22
Pour into tall glasses; top with whipped cream, if desired.
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23
Serve with straws and iced-tea spoons.
