You will get struck with gold, the rich coffee flavor against the creamy custard, well they just go so well together.

*Ingredients*

Heavy cream.

Vanilla beans or vanilla bean paste.

Granulated Sugar.

Egg Yolks- For making meringues.

Espresso Powder.

Kitchen Torch

Fresh berries for serving.

*Instructions*

🧑‍🍳In a thick-bottomed saucepan over medium-low heat cook the heavy cream, vanilla beans or paste, espresso powder, and half of the sugar. Stirring constantly, cook until the mixture comes to a boil.

🧑‍🍳Then take the pot off of the heat and place lid on and let it steep for 10 minutes.

🧑‍🍳In a large roasting pan place 4  ramekins inside and put the kettle on to boil and preheat oven to 325F

🧑‍🍳In a large bowl with a whisk and some arm strength or the bowl of an electric mixer fitted with a whisk attachment beat the remaining sugar and egg yolks until fully combined and much lighter in color, a pale yellow.

🧑‍🍳Remove vanilla bean pods from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed.

🧑‍🍳Once the mixture is completely combined pour the mixture through a sieve to prevent any lumps.

🧑‍🍳Evenly pour the creme brulee mixture into ramekins. Pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins.

🧑‍🍳Bake for 25-40 minutes, you want the center of the creme brulee's to be set but a little bit jiggle, around 170F/71C degree.

🧑‍🍳After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on wire rack. Wrap ramekins in plastic wrap and place in the fridge for at least 4 hours.

🧑‍🍳When ready to serve sprinkle 1.5 tablespoons of sugar on top of each creme brulee using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened. Serve immediately with berries if desired.

Sources - https://confessionsofabakingqueen.com/coffee-creme-brulee/

Chef - Elizabeth Waterson