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Coffee Cream Brulee
8 servings
6 large egg yolks
1 large whole egg
2/3 cup granulated sugar
1 3/4 cups heavy cream
1 3/4 cups milk
1 1/2 tablespoons instant espresso powder
2 tablespoons Kahlúa
1/4 cup firmly packed light brown sugar or raw sugarPreheat oven to 325°F.
In a bowl whisk together yolks, whole egg, and granulated sugar. 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 Kahlúa, stirring until powder is dissolved. Add milk mixture to egg mixture in a stream, whisking, and skim off any froth.
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. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.
Serves 8.
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