Coffee crème brulee

Ingredients:

• 4 yolks
• 1 cup sugar, divided
• 1.5 cups heavy cream
• 1 tbsp. instant coffee
• 0.5 tsp vanilla extract

Preparation:

1. Preheat oven to 150°C.
2. In a medium bowl, beat the egg yolks with 6 tablespoons sugar for 1 minute, or until smooth. Set aside.
3. In another bowl, pour in the coffee and 1/4 cup of cream. Mix thoroughly until smooth, then add the remaining cream and mix until smooth. Fold the coffee cream and vanilla into the egg yolks. Gently fold in with a spatula.
4. Using a ladle, ladle the mixture into individual ramekins, filling them three-quarters full.
5. Place the ramekins in a roasting pan and place the roasting pan in the oven. Before closing the oven door, fill the roasting pan (but not the ramekins themselves) with water until it reaches halfway up the ramekins.
6. Bake for 40-50 minutes. The finished crème brûlée should tremble slightly when shaken. Remove from the oven and leave the roasting pan on the counter to allow the residual heat of the water to finish cooking the crème.
7. Once the crème brûlée has cooled completely and set, sprinkle each serving evenly with 1.5 tablespoons of sugar. Gently toast the sugar with a kitchen torch.
8. Alternatively, place the ramekins in the oven 2 cm from the heating element and grill.