COFFEE CRÈME BRULÉE
INGREDIENTS
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Crème brûlée
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Preheat oven to 300º F.
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In a medium saucepan, combine cream, milk, maple syrup and brewed espresso.
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Heat over medium heat, 3-6 minutes, or until warm (do not let boil). Remove from heat.
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In a bowl, beat together eggs and egg yolks.
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Gradually stir beaten eggs into heated mixture, mixing well.
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Return to medium heat for 3 more minutes, stirring constantly. Pour through a sieve.
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Pour mixture into eight 6 oz. custard cups. Place cups in a shallow oven-safe dish.
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Fill the dish with water half way up the cups.
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Bake for 35-45 minutes or until custard is well set in the middle.
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Remove custard cups from dish and let stand 1 hour.
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