Coffee Creme Brulee

Ingredients

Featured ingredient: Espresso 5 lb. Bag Wholebean

Custard:

• • 5-1/2 cups heavy cream
  • 1/4 cup very coarsely ground Door County Coffee Espresso Beans
  • 8 large egg yolks
  • 2/3 cup sugar

Topping:

• • 2-3 Tbsp. boiling water
  • 1-1/3 cup dark brown sugar, firmly packed

Instructions

1. Preheat oven to 350 degrees and place a rack in the lowest third of the oven.
2. Set eight 8pz. custard cups or ramekins in a jelly-roll pan with at least 1 inch high sides. The cups should not tough each other.
3. In a medium pan over medium heat, heat the cream and ground espresso beans until small bubbles form around the rim. Strain the cream through a fine sieve to remove the coffee.
4. In a medium metal bowl, combine the egg yolks and sugar and whisk for 1 minute.
5. Whisk a little of the hot espresso cream into the yolk mixture and then add the remaining espresso cream. Divide the mixture among 8 cups.
6. Place the pan with the cups into the oven and add about 1/2 inch of boiling water. Bake until the custards are set, about 40 minutes. Cool at room temperature for 20 minutes and then refrigerate until cold.