Coffee Crème Brûlée
Nothing elicits “oohs” and “aahs” like a silken crème brûlée.
In a large bowl, whisk together egg yolks, eggs, and sugar.
Place heavy cream and espresso powder in a heavy saucepan over medium heat. Stir until powder is dissolved and mixture just comes to a boil. Stir in Kahlua.
Slowly pour hot cream into egg mixture in a steady stream, whisking constantly. Pour mixture back into saucepan and cook over low heat, stirring, until mixture coats the back of a wooden spoon.
Pour the mixture into 8 ramekins. Place ramekins in a roasting pan and fill pan with water to reach at least halfway up the sides of the ramekins. Bake at 300ºF for 40 minutes, or until crème brûlées are set but still jiggly.
Remove the ramekins from the water and allow to cool slightly. Then cover the ramekins and chill for 4 hours. Just before serving, sprinkle brown sugar over ramekins and place under a hot broiler for 2–4 minutes — just long enough for the sugar to caramelize. Serve immediately.
Carrying a Torch
If you plan to make crème brûlée often, it's worth investing in a small kitchen torch. They're relatively inexpensive and operate on butane. With a torch, you can caramelize the sugar coating quickly, without turning on the broiler.