Brazilian Coffee Caramel Creme Brulee

Ingredients

• 2 cups heavy whipping cream, to be divided
• 1/4 cup dark-roast Brazilian Coffee beans, crushed with mallet in plastic bag
• 1 cup sugar, to be divided
• 1/2 cup water
• 2 cups half and half, or light cream
• 8 large egg yolks
• 1/4 teaspoon salt
• 8 teaspoons raw sugar (demerara or turbinado)

Instructions

1. Bring 1 cup cream and Brazilian Coffee beans to simmer in heavy small
2. saucepan.
3. Remove from heat
4. Cover and let steep at least 20 minutes, and up to 1 hour.
5. Preheat oven to 325°F.
6. Stir 2/3 cup sugar and 1/2 cup water in a heavy
7. medium saucepan over low heat until sugar dissolves.
8. Increase the heat to medium-high and bring to a boil, brushing down sides of the pan with
9. a wet pastry brush.
10. Boil without stirring until the syrup is deep amber, swirling the pan occasionally (about 11 minutes).
11. Remove the pan from the heat.
12. Add the remaining 1 cup of whipping cream.
13. Stir over low heat until the caramel is smooth.
14. Stir in half and half.
15. Strain the Brazilian coffee-infused cream into the caramel cream.
16. Discard the coffee beans in a strainer.
17. Whisk the yolks, salt, and remaining 1/3 cup of sugar in a large bowl to blend.
18. Gradually whisk in the cream mixture.
19. Strain the custard into a large measuring cup.
20. Arrange eight 2/3- to 3/4-cup custard cups in a roasting pan.'
21. Divide custard among then.
22. Add enough warm water to the roasting pan to come halfway up sides custard cups.
23. Bake custards until just set in center, 65 to 70 minutes.
24. Transfer custards from water bath directly to refrigerator.
25. Chill uncovered until cold, at least 3 hours and up to 1 day.
26. Sprinkle top of each custard with 1 teaspoon raw sugar.
27. With a kitchen torch, melt the sugar on top of each custard until deep amber.
28. Refrigerate custards until sugar topping hardens ( 30 minutes to 1 hour)
29. Serve custards cold.