Preheat oven to 300 degrees F.
Beat egg yolks and 6 TBS sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
In a second bowl, whisk together coffee and 1/4 cup cream until smooth, then add remaining cream and whisk until well blended. Add coffee cream mixture and vanilla to egg yolks and gently fold together. Ladle into individual ramekins, filling 3/4 full.
Place ramekins into a roasting pan. Transfer to oven and pour hot water into pan until it reaches 1/2 way up the side of the ramekins.
Bake for 40 to 50 minutes, or until the brule jiggles slightly when you shake the pan. Remove from oven and rest on countertop to finish the cooking process. Refrigerate for later use.
Sprinkle 1 1/2 TBS of sugar evenly over each individual portion and carefully caramelize the sugar with a blow torch – or – brown under broiler.
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