Coffee Crème Brûlée

Ingredients

• 3 tbsp espresso beans
• 250 ml milk
• 200 ml heavy cream
• 40 g sugar
• 1 Tbsp vanilla sugar
• 4 egg yolks
• 4 tbsp brown sugar (for dusting)

Instructions

1. 1.

   Preheat the oven to 140°C (275°F) with both fan and top heating.

2. 2.

   Crush the espresso beans roughly and set aside 1 tbsp for garnish. Combine the remaining beans with milk, cream, sugar, and vanilla sugar in a saucepan and bring to a boil. Remove from heat and let steep for about 10 minutes. Whisk the egg yolks in a bowl and gradually pour the hot espresso-cream mixture through a fine sieve into the yolks while stirring continuously.

3. 3.

   Divide the mixture among four oven-safe ramekins and place them in a baking dish or roasting pan. Pour enough hot water into the dish so that the ramekins sit about two-thirds submerged. Bake in the preheated oven for approximately 40 minutes until set.

4. 4.

   Remove from the oven, allow to cool, then refrigerate for at least 2 hours to chill completely.

5. 5.

   Before serving, sprinkle each custard generously with brown sugar, caramelize under a torch or broiler until golden brown, and garnish with the remaining espresso beans.