Coffee Brandy Cream Brulee
A light custard with coffee and a light brandy flavor with a crunchy brown sugar topping. Plan a day ahead the custard needs to chill overnight, the complete recipe can be doubled to make 12 you will need 6 ramekins or oven-proof custard cups (12 if you are doubling) to make this recipe, taken from bon appetit magazine
Steps
Set oven to 350 degrees f.
Arrange 6 ramekins or use custard cups in a 13 x 9-inch baking dish.
In a medium saucepan combine cream and 1 / 4 cup sugar.
Bring almost to a simmer , stirring until the sugar dissolves.
Remove from heat and add in the coffee granules , whisk to dissolve the granules.
In a medium bowl whisk together egg yolks.
Gradually whisk in the warm cream mixture , then the brandy and vanilla.
Strain the custard into a 4-cup measuring cup then divide / pour the mixture evenly between the ramekins or custard cups.
Pour enhough hot water into the 13x9 pan to come halfway up the sides of the ramekins.
Bake the custards until center moves only slighty when the pan is shaken gently.
Remove the ramekins from the pan.
Cool slightly and then place in refrigerator for 3 hours.
Remove from fridge , cover with plastic wrap , and continue to chill overnight.
The following day: preheat the broiler.
Arrange the ramekins on a small sheet.
Shake about 2-3 teaspoons bro.
Ingredients
whipping cream, sugar, instant coffee granules, egg yolks, brandy, pure vanilla extract, light brown sugar