Espresso Creme Brulee

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups milk
• 1 cup espresso beans, whole
• 3/4 cup dry milk
• 3 tablespoons sugar, divided
• 1 teaspoon vanilla extract
• 1 dash salt
• 4 large egg yolks
• 1/4 cup sugar, divided

Recipe

• 1 combine milk, espresso beans, dry milk, and 2 tbs sugar in a medium saucepan. heat mixture over medium heat to 180°f or until tiny bubbles form around edge (do not boil), stirring occasionally. remove milk mixture from heat, cover and steep 30 minutes.
• 2 preheat over to 300°f.
• 3 strain mixture through a sieve into a bowl, discard solids. stir in vanilla.
• 4 combine 1 tbs sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.
• 5 gradually add milk mixture to egg mixture, stirring constantly with a whisk. divide the mixture evenly among 4 (4-ounce) ramekins.
• 6 place ramekins in a 13 x 9 inch baking pan, and add hot water to pan to a depth of 1 inch.
• 7 bake at 300°f for 25 minutes or until center barely moves when ramekin is touched. remove ramekins from pan; cool completely on a wire rack. cover and chill at least 4 hours or overnight.
• 8 sift 1 tbs sugar evenly over each custard.
• 9 heat the sugar using a kitchen torch about 2 inches from top of each custard until sugar is completely melted and caramelized. serve immediately.