Vanilla Bean-Espresso Crème Brûlée
- 2 cups heavy whipping cream
- 2 cups whole milk
- 1/3 cup granulated sugar
- 4 teaspoons espresso powder
- 1 vanilla bean, split lengthwise
- 10 large egg yolks
- 1/2 cup granulated sugar or brown sugar
- Preheat oven to 350u0b0. Combine first 5 ingredients in a heavy saucepan over medium heat. Cook, stirring constantly, 10 minutes or until sugar dissolves and mixture begins to simmer. Let cool 5 minutes. Remove vanilla bean and discard. Whisk together egg yolks in a large bowl. Gradually whisk one-fourth hot cream mixture into yolks. Whisk yolk mixture into hot mixture. Pour custard evenly into 8 lightly greased (6- to 7-ounce) ramekins or custard cups. Place in a large baking dish or roasting pan; add hot water to a depth of 1 inch. Bake 35 minutes or until set. Remove ramekins from water, and cool slightly on a wire rack. Cover and chill at least 8 hours. Sprinkle 3 teaspoons sugar evenly over each custard. Melt sugar with a kitchen torch until caramelized. Serve immediately.
heavy whipping cream, milk, sugar, espresso powder, vanilla bean, egg yolks, sugar
Taken from www.myrecipes.com/recipe/vanilla-bean-espresso-creme-brulee (may not work)