Espresso creme brule

Serves 4-6

Ingredients:

45ml ground espresso beans

600ml cream

7 egg yolks

45ml granulated sugar

5ml vanilla

sugar for coating tops of Brule before serving

Directions:

Heat cream with espresso beans and vanilla. When it comes to a simmer, turn off heat and allow to steep for 15-20minutes

After 15-20 minutes, strain the cream, discard ground beans, and begin reheating the cream

While cream is heating, whish together the egg yolks and 45ml ground sugar

Temper eggs with cream. place back on stock and cook over low heat till custard thickens. Do not overheat as the eggs will scramble

Strain custard and pour into 4 -6 ramekins

Bake at 350, in a water bath, till set. 45 minutes to 1 hour.

Remove from oven and allow to cool. Once cool, remove from water , saren wrap tightly, and place in fridge

These are best made the day before and allowed to sit overnight in fridge

Before serving, top with a light layer of granulated sugar. Use torch to caramelize sugar

Allow to sit for a few minutes before serving for the caramelized sugar to firm up