Espresso crème brûlée

Chilling • overnight, Special equipment • electric mixer

ServeS 6

5 large egg yolks

9 tbsp granulated sugar

2 cups heavy whipping cream

½ cup whole milk

3 tbsp brewed espresso or strong coffee

1 vanilla bean, split lengthwise and seeds scraped out, or 1 tsp vanilla extract

Method:

1 Preheat the oven to 325°F (160°C). Put the egg yolks in a bowl with 3 tbsp of the sugar and beat with an electric mixer until light. Combine the cream, milk, espresso, and the vanilla bean pod and seeds in a saucepan. Cook over medium heat just until bubbles appear around the edges; do not boil. Gradually whisk the hot cream mixture into the egg yolk mixture in a steady stream. Strain through a fine sieve, and divide among six 6oz (175ml) ramekins.

2 Place them in a pan and add hot water to come halfway up their sides. Cover loosely with parchment paper and aluminum foil. Bake for 50 minutes–1 hour, until just set. Remove from the water bath, cool, then cover and refrigerate overnight. A few hours before serving, pat the top of each custard with a paper towel to absorb

moisture. Sprinkle 1 tbsp of the sugar over each custard, then place under the broiler, or use a cook’s blowtorch until the sugar caramelizes and turns golden. Let stand until the sugar is hardened, 3–5 minutes. Serve at once.

Espresso crème brûlée