Coffee-Brandy Creme Brulee

1. 1

   Preheat oven to 350F.

2. 2

   Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan.

3. 3

   Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves.

4. 4

   Remove from heat; add coffee and whisk to dissolve.

5. 5

   Whisk egg yolks in medium bowl to blend.

6. 6

   Gradually whisk in warm cream mixture, then brandy and vanilla.

7. 7

   Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally.

8. 8

   Pour enough hot water into pan to come halfway up sides of ramekins.

9. 9

   Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes.

10. 10

    Remove custards from pan.

11. 11

    Chill until cold, at least 3 hours, then cover and keep chilled overnight.

12. 12

    Preheat broiler.

13. 13

    Arrange custards on baking sheet.

14. 14

    Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer.

15. 15

    Broil 6 inches from heat source until sugar melts, bubbles and caramelizes, watching carefully and rotating sheet for even browning, about 4 minutes.

16. 16

    Refrigerate custards until sugar topping hardens, at least 1 hour and up to 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.