Coffee Creme Brulee

Recipe courtesy of Chef Rich Lechner from Sean & Nora’s in Barre, Vermont.

Ingredients

5 oz. egg yolks (about 4 egg yolks)
2 cups heavy cream
1/2 cup sugar
2 teaspoons vanilla extract
2 tablespoons espresso

Directions

Combine cream, sugar, vanilla and coffee in small saucepan, bring to scald. Strain to remove espresso grounds. Whisk egg yolks in small bowl. Slowly add warm cream to yolk mixture. Pour mixture into ceramic coffee cups and place cups in shallow pan. Fill pan with warm water until halfway up the sides of the coffee cups. Bake in 325 degree oven for 30 minutes, or until brulees move like jello. (Reduce heat by 25 degrees for convection oven). Allow to cool. Sprinkle tops of brulee with sugar and torch until golden. Serves 2.