This is a fairly genereic creme brulee recipe. The instant coffee can be substituted with ginger, cardamom, raspberries, etc. Just strain the solids out before adding the eggs.

Ingredients

• 2 cups cream
• 1/3 cup sugar
• 2 teaspoons instant coffee or espresso powder
• 5 large egg yolks
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 3-4 tablespoons turbinado sugar

Method

1. Preheat an oven to 325.
2. Combine cream, sugar, and instant coffee/espresso in a sauce pan. Simmer over medium heat - make sure sugar dissolves. Remove from heat. Whisk yolks and cinnamon in a bowl. Combine with cream slowly and add vanilla. Place 6 3/4 cup ramekins in a baking dish. Pour custards into ramekins. Pour boiling water into the baking dish up to the halfway mark of the ramekins. Bake until custards are set ~30 minutes. Chill.
3. When ready to serve sprinkle sugar on top of each custard and broil or heat with a torch (much more fun) until the sugar carmelizes.

Cook's Notes

The sugar combined with the cream can be increased to 1/2 cup if you like it sweeter.

If you don't have a kitchen torch, get one - it also comes in handy when the pilot light on your water heater or furnace goes out...