Coffee-Brandy Cream Brulee

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READY IN: 24hrs
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 350 degrees F.
  • Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
  • In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
  • In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
  • Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
  • Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
  • Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
  • Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
  • Remove from fridge, cover with plastic wrap, and continue to chill overnight.
  • The following day: Preheat the broiler.
  • Arrange the ramekins on a small sheet.
  • Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
  • Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
  • Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.
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