If you like coffee, you will love this recipe!
You will need four 6-ounce ramekins
2 c. heavy cream
5 egg yolks
1/3 c. sugar
2 tablespoons espresso powder (I use Nescafe decaf)
1 tablespoon kahlua (optional)
Heat water in large pot for waterbath later
Place a dishcloth on bottom of a 9″ x 9″ baking pan
Place ramekins in pan on towel
Scald cream in heavy saucepan until almost boiling.
Remove from stove and stir in espresso and kahlua.
Beat egg yolks in large bowl until light and fluffy.
SLOWLY add cream mixture to yolks while beating
Beat in sugar.
Place a fine mesh sieve over saucepan.
Pour custard through sieve into the pan.
Pour strained custard into a measuring cup that doesn’t drip.
Distribute the custard evenly into the custard cups
Take one ramekin out and pour hot water in pan half way up ramekins
Replace ramekin
Bake at 300 degrees 40 minutes or until custard slightly jiggles.
Remove pan from oven and place ramekins on rack to cool
After custard has cooled, cover each one with wrap and refrigerate.
Chill overnight.
10 minutes before serving, place ramekins in freezer
Sprinkle each custard with 1/2 – 1 teaspoon of sugar
Brulee sugar with blow torch and serve.
