Espresso Martini Crème Brûlée

Ingredients

• 2 cup heavy cream (Divided; use half for heating and half to cool the mixture)
• 0.333 cup granulated sugar (For the custard)
• 6 egg yolks
• salt (A pinch)
• 2 tbsp Kahlúa
• 2 tbsp instant espresso (The source specifies Café Bustelo instant espresso)
• granulated sugar (For brûléeing the tops; use enough to cover each custard in a thin, even layer)
• boiling water (For the water bath; add enough to come partway up the sides of the ramekins)

Steps

1. 1

   Preheat the oven to 300°F (150°C). Set six oven-safe ramekins in a deep roasting or baking tray.

2. 2

   Pour half of the heavy cream into a saucepan. Add the custard sugar and the pinch of salt. Warm over medium heat, stirring until the sugar is fully incorporated. Do not allow the cream to boil.

3. 3

   When the cream mixture is close to simmering, add the Kahlúa and instant espresso. Stir to dissolve the espresso, then immediately turn off the heat.

4. 4

   Whisk the remaining heavy cream into the hot cream mixture. This cools and dilutes the mixture slightly before it is combined with the egg yolks.

5. 5

   Place the egg yolks in a heatproof bowl and whisk them lightly. Slowly whisk the warm cream mixture into the yolks one ladleful at a time, whisking continuously so the yolks warm gradually rather than scramble.

6. 6

   Pour the finished custard evenly into the ramekins. If desired, skim off any surface foam for a smoother finish.

7. 7

   Place the tray with the filled ramekins in the oven. Carefully pour boiling water into the tray, taking care not to splash any water into the custards; the water should come partway up the sides of the ramekins.

8. 8

   Bake for 30–35 minutes, until the custards are set around the edges but still have a slight, gentle wobble in the centers.

9. 9

   Carefully remove the ramekins from the water bath and transfer them to a rack. Let them stand at room temperature for 2 hours.

10. 10

    Cover or otherwise protect the ramekins and chill them in the refrigerator for an additional 2 hours, until thoroughly cold and firm.

11. 11

    Just before serving, sprinkle each custard with a thin, even layer of granulated sugar. Caramelize the sugar with a kitchen torch until melted and deep golden brown, or place the ramekins briefly under a very hot broiler while watching closely.

12. 12

    Let the caramelized tops sit for a minute or two so the sugar shell hardens, then serve immediately.

Notes

The source does not specify the amount of sugar for the brûlée topping, so add it according to the size of the ramekins. Keep the custards chilled until topping and serving. Exercise care when moving the hot water bath.

Nutrition per serving

• dessert
• French-inspired
• baked
• custard
• crème brûlée
• coffee
• espresso
• make-ahead