No bake espresso creme brulee

By taniaf

Ingredients

• 6 oz white chocolate, chopped
• 3 egg yolks
• 2 tbsp instant espresso powder
• 2 tbsp sugar
• salt
• 1/2 cup heavy cream
• 1/4 cup milk
• 1/4 cup raw sugar

Preparation

Step 1

Place chocolate in a heatproof bowl. Arrange four 4.5 inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.
Whisk together yolks, espresso, sugar and a pinch of salt until sugar is dissolved. Bring cream and milk to a boil in a saucepan, gradually whisk about half into yolk mix. Return mix to saucepan, whisk. Cook over medium low heat, stirring, until thick and 175 degrees, about 6 minutes. Pour over chocolate and whisk until melted and smooth. Divide among ramekins and freeze until firm but not frozen, 45-55 minutes.
Sprinkle 1 tbsp raw sugar onto each custard. Caramelize tops using a kitchen torch. Serve immediately.