Coffee Crème Brûlée

Separate the egg yolks from the egg whites. 

In a large bowl combine the egg yolks and 6 Tbsp of sugar. 

In a separate bowl add the instant coffee, vanilla extract, and 1/4 cup of warm heavy cream. Whisk until the coffee is dissolved. 

Next add the coffee mixture to the egg mixture. Slowly whisk in the remaining warm heavy cream. Once combined pour the mixture into (4) 4 oz ramekins and place in a baking dish. Fill the baking dish with hot water 1/2 way up the ramekins. 

Bake the crème brûlée in the oven set to 325 degrees Fahrenheit for about 40 minutes. The sides of the cream brûlée should set but the center should have a slight “jiggle”.

Once cooked allow the ramekins to completely cool. Place the crème brûlée ramekins in the fridge for about 2 hours.

Right before you are ready to serve, add a thin layer of sugar to the top of the crème brûlée. With a kitchen torch or under the broiler, gently melt the sugar being careful not to burn it. The sugar will form a nice glass top and give a crunchy texture to the crème brûlée. Optionally garnish with raspberries, mint, and orange zest.

Enjoy!