Coffee Creme Brulee
Chef Rich Lechner, Sean & Nora’s, Barre, Vermont
5 oz. egg yolks (about 4 egg yolks)
2 cups heavy cream
1/2 cup sugar
2 teaspoons vanilla extract
2 tablespoons espresso
Combine cream, sugar, vanilla, and coffee in small sauce pan, bring to scald. Strain to remove espresso grounds.
Whisk egg yolks in small bowl. Slowly add warm cream to yolk mixture.
Pour mixture into ceramic coffee cups and place cups in shallow pan. Fill pan with warm water until half way up the sides of the coffee cups.
Bake in 325 degrees F oven for 30 minutes or until brulees move like jello. (Reduce heat by 25 degrees for convection oven).
Allow to cool.
Sprinkle tops of brulee with sugar and torch until golden.