Recipe - Espresso Creme Brulee

2 One half cup Milk
One half cup Freshly ground espresso
One half teaspoon Vanilla
2 Eggs
3 Egg yolks
3/8 cup Sugar
3/8 cup Heavy cream
6 tablespoon Sugar

Preheat oven to 300 degrees.

Bring milk to a boil in medium saucepan over moderate heat. Remove from
heat and stir in espresso. Cover and let steep 10 minutes. Stir in
vanilla. Line a fine sieve with a paper coffee filter and set over a bowl.
Slowly pour milk through sieve, stirring up coffee grounds so milk will
filter through. Gather edges of filter together and press gently to squeeze
milk out of grounds.

Stir together the eggs, egg yolks, sugar, and heavy cream in a large
pitcher or bowl with spout. Slowly add milk, mixing well. Skim any
bubbles from surface.

Place 4 large custard cups or 6 halfcup ramekins in a baking pan. Fill
cups with custard. Place pan in oven and fill with warm water to halfway
up the sides of the cups. Cover loosely with foil. Bake 1 hour, or until
edges of custards are set. Insides will set when refrigerated. Remove from
water bath and let cool, then cover and refrigerate at least 3 hours.

Preheat broiler. Blot any water from tops of custards. Sprinkle evenly
with sugar, about 12 tablespoons each, and place under broiler. Broil
until sugar is caramelized, about 2 minutes. Let cool before serving.
.....

* The Polka Dot Palace BBS 12018223627. Posted by FAYLEN

Posted to MCRecipe Digest V1 #703 by Lisa Clarke lisa@gaf.com on Aug 1,
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