Café Caramel Crème Brûlée

• 2 cups Heavy Cream, divided
• 2 tablespoons Kahlua (Coffee Liquor)
• 1 teaspoon Instant Coffee Powder
• 1 teaspoon Dark Vanilla
• 1 cup Granulated Sugar, divided
• 1/2 cup Water
• 2 cups 10% Cream (aka: Half & Half)
• 8 Egg Yolks
• 1/4 teaspoon Salt
• 1/4 cup Brown Sugar, lightly packed

1. Preheat oven to 325deg.F
2. In a small saucepan add 1 cup heavy cream, 2 tbsp Kahlua, 1 tsp instant coffee, 1tsp vanilla. Simmer over medium heat stirring until incorporated. Stir well and do not scald. Remove from heat and set aside.
3. In a separate bowl add 1/3 cup granulated sugar and 8 egg yolks. Whisk together until well blended
4. In a medium saucepan add 2/3 cup sugar with 1/2 cup water. Heat until sugar dissolves. Increase heat to medium-high and bring to boil. Boil, stirring occasionally until the syrup thickens and turns a deep amber colour. (approx. 10 mins)
5. Lower heat and carefully add remaining 1 cup heavy cream. Continue stirring until mixture becomes a smooth caramel cream.
6. Remove from heat and stir in 2 cups 10%cream (Half&Half)
7. Continue to stir, adding in Coffee cream mixture from small saucepan.
8. Gradually add this tempered cream mixture to the bowl with the egg yolk mixture. Stir gently while adding warm liquid to incorporate well without creating bubbles/foam.
9. Divide and transfer mixture to eight ramekins or small custard dishes. Fill each dish 2/3 full leaving room to finish.
10. Arrange ramekins in roasting pan and create a bath (fill pan with water until half way up the sides of the ramekins)
11. Bake in oven for 60-70 mins. until custard seems a little set or underdone.
12. Transfer immediately to fridge to chill. Chill uncovered 2 hours to overnight.

heavy cream, kahlua, coffee powder, vanilla, sugar, water, cream, egg yolks, salt, brown sugar

Taken from www.epicurious.com/recipes/member/views/cafe-caramel-creme-brulee-58bce43c82824e5cd6363671 (may not work)