6 large egg yolks
1/2 cup + 2 tbsp. granulated sugar
3 cups heavy cream
1 tbsp. + 1 tsp. instant espresso powder
butter (for greasing ramekins)

ESPRESSO SUGAR:

8-12 tbsp. raw or superfine sugar
4 chocolate covered espresso beans

In a large saucepan beat together egg yolks and sugar until sugar is dissolved and mixture is a fluffy, pale yellow.

Over a medium heat add cream, half a cup at a time, to egg and sugar mixture, stirring constantly.

Once cream is fully added, stir in the tablespoon of espresso powder. Cook until mixture is thick enough to coat the back of a wooden spoon.

Butter four ramekins. Pour custard into ramekins, filling to about 3/4 of the ramekin. Cover with aluminum foil.

Place in a baking dish that is filled half-way up with ice water. Bake at 325°F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Refrigerate for at least 4 hours, or up to overnight.

To make the espresso-sugar, combine remaining teaspoon of espresso powder with the 8 to 12 tablespoons of raw or superfine sugar. This step can be done 1 to 2 days in advance.

Once custards are fully chilled, remove from the refrigerator and uncover. Sprinkle 2 to 3 tablespoons of espresso-sugar over top of the custards. With a propane or butane torch, place the flame directly over each custard, and cook, until the sugar has completely melted, and turned a golden brown color. Cover again, and refrigerate for at least 15 minutes, but no longer than 20 minutes.

Remove from the refrigerator and uncover. Place 1 chocolate covered espresso bean directly in the middle of the creme brulee, and serve.

Serves 4.

Submitted by: Daniel Lee Mishkin