Café Latte Crème Brûlée

By carvalhohm

Ingredients

• 3 cups whipping cream
• 2 teaspoons instant coffee granules or crystals
• 5 egg yolks
• 2 whole eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla
• 6 tablespoons packed brown sugar

Details

Servings 6
Cooking time 275mins
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 325°F. In 15x10x1-inch pan, place 6 (6-oz) round or oval ceramic ramekins. In 2-quart saucepan, mix whipping cream and coffee granules. Heat just to a simmer, stirring occasionally. Remove from heat.

2 In medium bowl, beat egg yolks and whole eggs with wire whisk until well blended. Stir in granulated sugar until combined. With wire whisk, gradually stir hot cream mixture into egg mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins.

3 Place pan with ramekins in oven. Carefully pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake 30 to 35 minutes or until centers of custards are soft set.

4 Carefully remove pan from oven. Remove ramekins from water bath and place on cooling rack. Pour water from pan. Cool custards 30 minutes.

5 Transfer ramekins to same pan. Refrigerate at least 3 hours or overnight.

6 Before serving, set oven control to broil. Top each custard with 1 tablespoon brown sugar. Watching carefully, broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted. Or melt brown sugar with kitchen torch. Garnish with fresh cranberries and mint leaves, if desired. Store in refrigerator.

Serving Size: 1 Serving Calories530 ( Calories from Fat370), Total Fat41g (Saturated Fat24g, Trans Fat1g ), Cholesterol305mg Sodium70mg Total Carbohydrate34g (Dietary Fiber0g Sugars33g ), Protein6g