Coffee Creme Brulee

Make sure to keep an eye on the custards while caramelizing to prevent burning.

Ingredients:

• 2 cups heavy cream
• 1/4 cup coarsely ground coffee
• 1 vanilla bean, split lengthwise
• 5 large egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing

Instructions:

1. Preheat your oven to 325°F (163°C).
2. In a saucepan, heat the heavy cream, ground coffee, and the scraped seeds from the vanilla bean over medium heat. Bring it to a gentle simmer, then remove from heat and let it steep for about 10-15 minutes.
3. In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
4. Strain the coffee-infused cream mixture to remove the coffee grounds and vanilla bean. Slowly pour the infused cream into the egg yolk mixture, whisking continuously.
5. Once well combined, strain the entire mixture through a fine-mesh sieve into a pouring jug.
6. Divide the mixture among ramekins and place them in a baking dish. Add hot water to the baking dish until it reaches about halfway up the sides of the ramekins, creating a water bath.
7. Bake in the preheated oven for 30-35 minutes or until the edges are set but the center is still slightly jiggly.
8. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours or overnight.
9. Prior to serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy top.
10. Allow the caramelized sugar to harden for a few minutes before serving. Enjoy your delicious Coffee Crème Brûlée!