Kahlua Creme Brulee
7 large egg yolks
1/4 C. sugar
4 C. heavy cream
1 T. freeze-dried instant coffee granules
1/2 C. Kahlúa liqueur
1 T. vanilla extract
2/3 C. packed light brown sugar
Position an oven rack in center of oven and preheat oven to 325ºF. In a medium
bowl, whisk together egg yolks and sugar.
In a medium-size saucepan, stir together the heavy cream and coffee. Set over
medium heat and bring to a boil, stirring to dissolve the coffee granules.
Slowly whisk the hot cream into the yolks. Whisk in the Kahlúa and vanilla
extract. Ladle the mixture into 8 round shallow broiler-proof serving dishes
about 3 inches wide and about 1 inch deep. Set dishes in a shallow baking pan.
Add boiling water to the pan to come halfway up the sides of the dishes. Bake
until the tops are set, about 30 minutes. The custards will remain jiggly until
they are completely chilled. Remove from the water bath and cool to room
temperature. Cover and chill overnight.
Preheat broiler. With your fingers, press the brown sugar through a strainer
onto the custards in an even, fluffy layer. Wipe any excess sugar from the edges
of the dishes. Broil 5 to 6 inches from the heat source until the sugar
liquefies and begins to caramelize, rotating dishes to brown evenly and watching
carefully to avoid burning. Refrigerate the finished Crème Brûlée for at least
for hour before serving.