Coffee Crème Brulée

1. 1

   Preheat the oven to 325u00b0F. Grease four 1/2-cup ramekins and place in a roasting pan.

2. 2

   Place cream and coffee beans in a medium saucepan on medium heat. Cook until hot. Cool then refrigerate until chilled

3. 3

   Whisk egg yolks, granulated sugar and vanilla in a large bowl until light and fluffy. Gradually whisk in cream mixture. Place bowl over a saucepan of simmering water (do not let base of bowl touch water). Stir over low heat for 10 mins or until custard thickens slightly and coats the back of a spoon. Strain custard into a bowl and discard coffee beans.

4. 4

   Divide custard equally among the ramekins. Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.

5. 5

   Bake, uncovered, for about 25 mins or until the custards set. Remove the custards from the roasting pan and cool on a wire rack. Cover and refrigerate overnight.

6. 6

   Sprinkle the custards with sifted powdered sugar. Using your finger, spread sugar evenly over the surface of each custard, pressing in gently. Wipe the rims of ramekins clean. Using a small kitchen blow torch, heat the sugar until melted and browned. If you don't have a blow torch, preheat the broiler. Place the custards in a shallow baking dish filled with ice cubes (to keep the custards cold) and broil until the tops of custards caramelize. Let stand for a few minutes to set.

No nutritional information available.

No additional tips available.