Coffee Creme Brulee

Cooking 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 the 1/2 cup sugar until dissolved.

Add 2 teaspoons vanilla extract.

Add mixture to the heavy cream and whisk in the egg yolks.

Pour into ramekins and proceed as directed.

Note: To crush coffee beans, place them in a plastic food-storage bag and lightly tap with a rolling pin or mallet until broken in coarse pieces.