Espresso Creme Brulee

Ingredients

• 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

Directions

1. 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. 2

   Preheat over to 300°F.

3. 3

   Strain mixture through a sieve into a bowl, discard solids. Stir in vanilla.

4. 4

   Combine 1 tbs sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.

5. 5

   Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 4 (4-ounce) ramekins.

6. 6

   Place ramekins in a 13 x 9 inch baking pan, and add hot water to pan to a depth of 1 inch.

7. 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. 8

   Sift 1 tbs sugar evenly over each custard.

9. 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.