Cappuccino Creme Brulee

• 1 qt. whipping cream
• 2 Tbsp. GEVALIA Kaffe Grounds, any flavor
• 8 each egg yolks
• 1 cup sugar, divided
• 1 tsp. vanilla

1. Mix cream and coffee grounds in medium saucepan; cook on medium heat 10 to 15 minutes or until heated through, stirring occasionally.
2. Pour through a mesh strainer lined with cheesecloth.
3. Strain again.
4. Cool slightly.
5. Beat egg yolks and 1 cup of the sugar (or 1/2 cup of the sugar for trial recipe) in medium bowl with wire whisk until thick and lemon-colored.
6. Gradually add cream mixture, beating until well blended.
7. Stir in vanilla.
8. Place 5 large custard cups (each 4-1/2 inches in diameter) in each of 2 full-size hotel pans (or 5 custard cups in one full-size hotel pan for trial recipe).
9. Pour about 1/2 cup of the cream mixture into each custard cup.
10. Add enough hot water to hotel pans to come half way up sides of custard cups.
11. Bake at 325F for 1 hour and 15 minutes or until centers of custards are set.
12. Remove pans from oven; let custard cups stand in water 20 minutes.
13. Remove cups from pans.
14. Refrigerate 2 hours or overnight.
15. Sprinkle each custard with about 1 tsp.
16. of the remaining sugar just before serving.
17. Broil 1 to 2 minutes or until sugar is caramelized.

whipping cream, gevalia kaffe, egg yolks, sugar, vanilla

Taken from www.kraftrecipes.com/recipes/-2705.aspx (may not work)