ESPRESSO CRÈME BRÛLÉE RECIPE INSTRUCTIONS

• Heat oven to 325.
• Brew espresso and combine with 2 Tbsp heavy cream. Let cool.
• In a saucepan, combine remaining cream and salt and cook on low until just hot. Remove from heat and add vanilla. Stir to combine.
• In a bowl, beat yolks and sugar together until light.
• Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
• Add espresso and cream mixture and stir to combine.
• Pour equally into 6 ramekins. Pouring the mixture into a the ramekins is easier if you first transfer the mixture to a measuring cup.
• Place ramekins on a jelly roll pan fill halfway with water. See why below.
• Bake for 35-40 minutes, or until centers are just set. They will still have a tremble in the middle.
• Cool completely. Refrigerate for several hours and up to a couple of days.
• When ready to serve, remove from the refrigerator and allow it to sit for 30 minutes before you sprinkle 3/4-1 tsp of sugar evenly on top of each ramekin.
• Time to make that topping into crispy, caramelized goodness. You can use a torch or you can place under the broiler. I liked to do both.