Lunch: Coffee Creme Brulee

Ingredients

2 c. heavy cream
1/2 c. milk
1/2 c. sugar
3 tbsp. coffee beans
1 vanilla bean
Yolks from 6 large eggs

Instructions

Put cream, milk, 1/2 cup sugar and the coffee beans in a small saucepan. Scrape the seeds from the vanilla bean with the tip of a knife into the cream mixture. Bring to a boil, remove from heat and let steep 1 hour for flavor to develop and mixture to cool to room temperature
Heat oven to 350 °F. Arrange six 1/2-cup ramekins in a shallow pan.
Strain coffee mixture through a strainer into a 1-quart measure. Whisk in egg yolks until blended. Pour into ramekins, filling them almost to the top. Place pan in oven. Add enough hot water to pan to come halfway up sides of ramekins. Bake 40 to 45 minutes or until custards are just set, but still a bit wobbly and a knife inserted in center comes out clean
Remove ramekins from water to a wire rack to cool, about 30 minutes. Refrigerate at least 1 hour until chilled
Topping: Cook sugar and water in a small, heavy saucepan over medium heat without stirring, swirling pan occasionally, 10 to 12 minutes until syrup turns golden-amber. (Watch carefully that it doesn't get dark or it will taste burned.) Immediately pour a thin layer evenly over each custard (you won't need all the syrup). Let cool 5 minutes until hard. Simplified No-Steep, No-Strain Variation: Heat the 1/2 cup milk in a small saucepan or in microwave until hot. Stir in 2 teaspoons instant coffee granules and th

Add a review for Coffee Creme Brulee