Coffee Crème Brûlée

1. 1

   Preheat oven to 375*

2. 2

   In a medium bowl, whisk together the egg yolks and espresso powder until the coffee is dissolved. Whisk in the whole egg, cream, and granulated sugar.

3. 3

   Pour the custard mixture into six 4-ounce ramekins or custard cups. Place the custard cups in a roasting pan and pour in enough boiling water to come halfway up the sides of the ramekins.

4. 4

   Bake the custards for 20-25 minutes, or until just firm. (They will be fairly soft.)

5. 5

   Let the custards come to room temperature, then cover loosely with plastic wrap and place in the refrigerator to chill for at least 3 hours.

6. 6

   Sprinkle an even layer of brown sugar over the top of each custard. With the back of a spoon, make the layer as smooth and even as possible.

7. 7

   Place the ramekins on a baking sheet and place the baking sheet in a cold broiler. Turn the broiler on and, watching carefully, broil the custards until the topping begins to bubble and is almost completely melted, 2 to 4 minutes. Serve warm or at room temperature. (The dessert can also be chilled in the refrigerator after the crust is broiled, although the topping will not remain crisp.)

* Per serving · 4 servings · Values may vary.

No additional tips available.