Coffee Creme Brulee

This simple creme brulee makes for a delicious morning pick-me-up or a classy after-dinner dessert to keep you going all night long.

Creme Brulee Ingredients:
1 Cup Heavy Creme/ Whipping Creme

1 Cup Milk

1/4 Cup Sugar

3 Egg Yolks

1 Whole Egg

1 Tbsp. Medium-Course Ground Coffee

Whipped Topping Ingredients:

Only make as much as you're going to use.

For the larger creme brulees I used:

1/4 Cup Heavy Creme/ Whipping Creme

1/2 tsp. Vanilla Extract

1 Tbsp. Sugar

Mix creme and milk in a medium saucepan and heat until mixture comes a low boil.

Once the mixture is up to temperature, add ground coffee and allow to steep for around 5 minutes.

While the coffee is steeping begin preparing egg mixture.

Crack and separate 3 eggs, saving the yolks.

Crack a 4th egg, saving yolk and white.

Combine all eggs in a mixing bowl with 1/4 cup of sugar whisking to uniform consistency.

Once coffee has finished steeping strain coffee from milk mixture using a fine mesh strainer.

If you don't want small grounds to make it into the finished product use a coffee filter or cheese cloth as a filter. *Note* Finer straining will increase filter time and you may have to bring the mixture back up to temp.

Once mixture has been strained SLOWLY combine it with the egg mixture. Add a little at a time, while stirring continually to prevent the hot mixture from cooking the eggs. Continue until both parts are uniformly combined.

Once custard mix is complete pour into ramekins up to a depth of about 1/2 inch. A kitchen torch may be used to eliminate bubbles.

Place ramekins in a shallow bath of warm water. Approximately half of the ramekin should be submerged.

Place water bath and ramekins in the oven and bake at 350F for around 20 minutes or until custard is slightly springy. Bigger/fuller ramekins may require longer cook times.

Once the creme brulees have finished cooking remove them from their water baths and place them on a baking sheet or cooling rack. Once they're cool enough to be picked up by hand they can either be topped or chilled in the refrigerator.

For fresh whipped creme:
Whisk whipping creme to stiff peaks. While creme is still soft add sugar and vanilla to taste.

Spoon whipped creme onto cool creme brulees and drizzle with caramel and chocolate syrup.

Serve and enjoy.