Guest
Coffee Caramel Creme Brulee (yield: 6 4-oz ramekins) 2 c (454g) heavy cream 2 Tbsp (10g) ground coffee 1/2 tsp fine salt 1/2 c (100g) sugar 4 egg yolks 1 tsp vanilla extract sugar for topping 1. Heat heavy cream, coffee, and salt over medium heat until it comes just below a boil. Remove from the heat and let steep for 20 minutes. 2. Add sugar to a medium pot set over low heat. Stir gently to even out the cooking and cook until it reaches a light amber color. Turn off the heat. 3. Slowly strain in the coffee cream. It will bubble up, so add just a little at first and then finish with the rest. Pour into a separate bowl or cup and let cool until only slightly warm. 4. Add egg yolks to a medium bowl and slowly pour in the coffee caramel cream. Stir constantly to ensure that the egg yolks do not cook. 5. Finish with the vanilla. 6. Divide between 6 ramekins set in a 13in x 9in baking pan. 7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a t
