Espresso Creme Brulee

Teri G.'s Note:

Espresso custards with crisp-sugar shells. A different twist on traditional creme brulee.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 2 cups milk
• 1 cup espresso beans , whole
• ¾ cup dry milk
• 3 tablespoons sugar , divided
• 1 teaspoon vanilla extract
• 1 dash salt
• 4 large egg yolks
• ¼ cup sugar , divided

Directions:

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.