Kona Coffee Crème Brulee

http://whatscookingamerica.net/Desserts/CoffeeCremeBrulee.htm

Ingredients:

1/4 cup coffee syrup (reduced from 2 cups brewed coffee, preferably Kona coffee)
2 1/4 cups heavy cream
1/2 vanilla bean, split
1/2 cup granulated sugar plus 1 1/2 tablespoons
5 egg yolks, chilled
4 tablespoons granulated sugar, for topping


In a saucepan over medium-high heat, reduce the coffee to make the coffee syrup.

Preheat oven to 350 degrees. Adjust oven rack to center position. Butter six (5-ounce) custard cups or ramekins and set them into a glass baking dish. If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.

In a large saucepan over medium-high heat, add the cream and vanilla bean; heat until the cream just almost comes to a boil; remove from heat.

While the cream is heating, in a large bowl, whisk together the sugar and the egg yolks until blended. Slowly whisk the hot cream into the eggs to temper, until all the hot cream is incorporated. Remove and discard the vanilla bean.

Stir the prepared coffee syrup into the custard mixture, then strain to remove any lumps.

Divide the custard mixture among the prepared ramekins in the baking dish. Bring the water for the water bath (see definition below) to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard or ramekin cups. 

NOTE: The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
Definition of Water Bath or Bain-Marie (bahn mah-REE) - A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter. Water baths are most often used for egg-based dishes. The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly. They will start to get firm at only 145 degrees. Cooking them with a slow, gentle heat keeps the eggs soft and smooth.

Carefully and gently place the baking dish in the oven. Loosely cover the top with a sheet of aluminum foil. 
Bake approximately 30 to 40 minutes (25 to 30 minutes for shallow fluted dishes) or until set around the edges but still loose in the center. The cooking time will depend largely on the size of the custard cup you are using, but begin checking at a half hour and check back regularly. When the center of the custard is just set, it will jiggle a little when shaken, that's when you can remove it from the oven. If using a digital instant-read thermometer inserted in the centers, it should register 170 to 175 degrees F. Begin checking temperature about 5 minutes before recommended time.

Remove from oven and leave in the water bath until cooled to room temperature. Remove cups from water bath, cover with plastic wrap, and refrigerate at least 4 hours or up to 4 days.

When ready to serve, uncover ramekins. If condensation has collected on the custards, place paper towel on surface to soak up moisture. Sprinkle approximately 1 to 2 teaspoons of sugar over each creme brulee (tilt and tap ramekins for even coverage). For best results, use a small hand-held torch. Hold the torch 4 to 5 inches from the sugar, maintaining a slow and even motion. Stop torching just before the desired degree of doneness is reached, as the sugar will continue to cook for a few seconds after flame has been removed.

If you don't have a torch, place creme brulees 6 inches below the broiler for 4 to 6 minutes or until sugar bubbles and turns golden brown.

Refrigerate creme brulees at least 10 minutes before serving. Serve within 1 hour (30 to 45 minutes), as topping will deteriorate.

Makes 6 servings (depending on size of custard cups).