If you've got a sweet tooth, this is one recipe you must try. Coffee creme brulee -- it's a twist on an old favorite, featuring our favorite ingredient. This recipe makes five servings, perfect for entertaining.
1 quart of heavy cream
1 1/2 cups of dark-roast whole bean coffee
10 egg yolks
2/3 cup of granulated sugar
1/4 tbsp of salt
5 tbsp of superfine sugar
Preheat oven to 320 degrees fahrenheit.
Add cream and coffee beans to a saucepan and bring to a boil. Once boiling, cover and reduce heat to low. Cook for 30 minutes then pour the mixture through a sieve into a large bowl. Discard coffee beans.
Combine egg yolks, sugar, and salt in a large bowl and whisk until the sugar has dissolved. Slowly add cream and whisk to mix the ingredients. Skim any foam or bubbles from surface.
Divide custard among the five molds. Place the molds in a roasting pan and place in oven. Pour boiling water around the molds (about half way up the sides). Bake for 30 minutes or until the edges of the custards are set, but the center is still loose.
Remove molds from oven and let cool in pan for 10 minutes. Cover each mold with plastic wrap and refrigerate for at least 2 hours.
Use a fine sieve to sift 1 tbsp of sugar over each custard. Hold a torch at a 90-degree angle, about 4 inches from the surface and carefully caramelize each custard until the tops are a light brown color.