Mocha Creme Brulee Recipe

How to make it

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• Pre-heat the oven to 300 degrees.
• Heat the creme, chocolate, and coffee beans in the top of a double boiler while mixing with a whisk to combine. Continue to heat the double boiler (without boiling the cream) until the coffee flavor has been introduced.
• Meanwhile, whisk the egg yolks and sugar until light.
• Slowly pour the cream in to the egg yolks, whisking continuously to prevent cooking the yolks.
• Whisk in the vanilla.
• Strain the mixture to remove the coffee grounds before pouring in to ramekins.
• Place the ramekins in to a pan and pour hot water around the ramekins to about half way up their sides.
• Bake these until a knife inserted in the center of the custard comes out almost clean (there should be some custard on it, but metal should be visible). This takes ~40 minutes, depending on oven and ramekin size.
• Remove from the oven and allow to cool before refrigerating for at least 3 hours.
• To serve, apply a thin layer of brown sugar to the top and caramelize with a cooking torch; this can be done under a broiler, but the results will be inferior. Alternatively judicious application of a workshop propane torch could also work.