Coffee Creme Brulee

1. 1

   Preheat oven to 325F.

2. 2

   In a bowl whisk together yolks, whole egg, and granulated sugar.

3. 3

   In a heavy saucepan heat cream and milk over moderately high heat until mixture just comes to a boil and stir in espresso powder and Kahlua, stirring until powder is dissolved.

4. 4

   Add milk mixture to egg mixture in a stream, whisking, and skim off any froth.

5. 5

   Divide custard among eight 1/2-cup flame-proof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins.

6. 6

   Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes.

7. 7

   Remove ramekins from pan and cool custards.

8. 8

   Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.

9. 9

   Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.

10. 10

    Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes.

11. 11

    (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.)

12. 12

    Chill custards 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.