Espresso Creme Brulee

1. 1

   Combine milk, espresso beans, dry milk, and 2 tbs sugar in a medium saucepan.

2. 2

   Heat mixture over medium heat to 180F or until tiny bubbles form around edge (do not boil), stirring occasionally.

3. 3

   Remove milk mixture from heat, cover and steep 30 minutes.

4. 4

   Preheat over to 300F.

5. 5

   Strain mixture through a sieve into a bowl, discard solids.

6. 6

   Stir in vanilla.

7. 7

   Combine 1 tbs sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.

8. 8

   Gradually add milk mixture to egg mixture, stirring constantly with a whisk.

9. 9

   Divide the mixture evenly among 4 (4-ounce) ramekins.

10. 10

    Place ramekins in a 13 x 9 inch baking pan, and add hot water to pan to a depth of 1 inch.

11. 11

    Bake at 300F for 25 minutes or until center barely moves when ramekin is touched.

12. 12

    Remove ramekins from pan; cool completely on a wire rack.

13. 13

    Cover and chill at least 4 hours or overnight.

14. 14

    Sift 1 tbs sugar evenly over each custard.

15. 15

    Heat the sugar using a kitchen torch about 2 inches from top of each custard until sugar is completely melted and caramelized.

16. 16

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.