Caramel & Coffee-Infused Crème Brulee

• FOR THE COFFEE:
• 1/2 cups Heavy Whipping Cream
• 2 teaspoons Dark-roast Coffee (I Use Folgers Dark Roast)
• FOR THE CUSTARD:
• 6 whole Egg Yolks
• 1/3 cups Sugar
• 1/8 teaspoons Salt
• 1/3 cups Caramel Sauce
• 1-1/2 cup Heavy Whipping Cream
• 6 cups Boiled Water
• 4 teaspoons Raw Sugar

1. For the coffee:
2. In a small saucepan, pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.
3. For the custard:
4. Preheat oven to 325u0b0F.
5. In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
6. Pour the caramel sauce in a separate bowl and add in whipping cream.
7. Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
8. Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
9. Arrange four 6-ounce ramekins in a roasting pan. Divide the cream mixture among all the ramekins. Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.
10. Bake for 1 hour and 10 minutes. When done, put the ramekins into the refrigerator for 40 minutes.
11. Preheat the broiler. Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
12. Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned. Refrigerate for at least 3 hours before serving.
13. Serve cold.

coffee, cream, coffee, egg yolks, sugar, salt, caramel sauce, cream, water, sugar

Taken from tastykitchen.com/recipes/desserts/caramel-coffee-infused-crc3a8me-brulee/ (may not work)