Coffee-Brandy Cream Brulee

1. 1

   Set oven to 350 degrees F.

2. 2

   Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.

3. 3

   In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.

4. 4

   In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.

5. 5

   Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.

6. 6

   Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.

7. 7

   Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).

8. 8

   Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.

9. 9

   Remove from fridge, cover with plastic wrap, and continue to chill overnight.

10. 10

    The following day: Preheat the broiler.

11. 11

    Arrange the ramekins on a small sheet.

12. 12

    Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.

13. 13

    Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).

14. 14

    Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.

* Per serving · 4 servings · Values may vary.