Espresso Creme Brulee

• 2 cups milk
• 1 cup espresso beans, whole
• 34 cup dry milk
• 3 tablespoons sugar, divided
• 1 teaspoon vanilla extract
• 1 dash salt
• 4 large egg yolks
• 14 cup sugar, divided

1. Combine milk, espresso beans, dry milk, and 2 tbs sugar in a medium saucepan.
2. Heat mixture over medium heat to 180F or until tiny bubbles form around edge (do not boil), stirring occasionally.
3. Remove milk mixture from heat, cover and steep 30 minutes.
4. Preheat over to 300F.
5. Strain mixture through a sieve into a bowl, discard solids.
6. Stir in vanilla.
7. Combine 1 tbs sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.
8. Gradually add milk mixture to egg mixture, stirring constantly with a whisk.
9. Divide the mixture evenly among 4 (4-ounce) ramekins.
10. Place ramekins in a 13 x 9 inch baking pan, and add hot water to pan to a depth of 1 inch.
11. Bake at 300F for 25 minutes or until center barely moves when ramekin is touched.
12. Remove ramekins from pan; cool completely on a wire rack.
13. Cover and chill at least 4 hours or overnight.
14. Sift 1 tbs sugar evenly over each custard.
15. Heat the sugar using a kitchen torch about 2 inches from top of each custard until sugar is completely melted and caramelized.
16. Serve immediately.

milk, espresso beans, milk, sugar, vanilla, salt, egg yolks, sugar

Taken from www.food.com/recipe/espresso-creme-brulee-171590 (may not work)