Coffee Infused Creme Brulee

Instructions

1. 1

   Preheat your oven to 325°F (162°C).

2. 2

   In a medium saucepan, combine the heavy cream, vanilla bean (both the pod and the scraped seeds), and ground coffee. Place over medium heat and bring to a gentle boil. Remove from heat, cover, and let steep for 15 minutes to infuse the cream with the coffee and vanilla flavors.

3. 3

   In a mixing bowl, whisk together the egg yolks and granulated sugar until well blended and slightly thickened.

4. 4

   Remove the vanilla bean pod from the cream mixture. Slowly pour the cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

5. 5

   Strain the mixture through a fine-mesh sieve into a large bowl to remove the coffee grounds and any egg strands. This will ensure a smooth custard.

6. 6

   Pour the strained mixture into ramekins, filling them about three-quarters full.

7. 7

   Place the ramekins in a large baking pan and pour hot water into the pan to come halfway up the sides of the ramekins (this is called a water bath or bain-marie).

8. 8

   Carefully transfer the baking pan to the preheated oven and bake for 40 to 45 minutes, or until the custards are set but still slightly wobbly in the center.

9. 9

   Remove the ramekins from the water bath and let cool to room temperature. Once cooled, refrigerate for at least 2 hours or up to 2 days.

10. 10

    When ready to serve, sprinkle the top of each custard with a thin layer of sugar. Use a kitchen torch to caramelize the sugar until it's golden brown and forms a hard shell. If you don't have a torch, you can place the ramekins under a broiler to achieve the caramelization.

11. 11

    Let the creme brulee sit for a few minutes to allow the sugar shell to harden, then serve immediately.