INGREDIENTS
2 cups heavy cream, divided
4 Tbsp. plus 4 to 8 tsp. granulated sugar, divided
1/8 tsp. kosher salt
6 large yolks
1 Tbsp. espresso powder (available at Kitchen Conservatory)
1 cinnamon stick (optional)
½ tsp. vanilla extract
Special equipment: brulee torch
PREPARATION
• Preheat the oven to 300 degrees.
• Stir œ cup cream, sugar, espresso powder, cinnamon stick and salt together in a saucepan over medium heat.
• Meanwhile, put the ramekins in a baking pan and fill the pan with hot water very carefully.
• Remove the saucepan from the heat and stir in the remaining cream.
• In a separate bowl, whisk the egg yolks together and add in the vanilla extract. Slowly add in the cooled cream mixture and whisk it together. Strain the mixture through a fine mesh strainer and pour it into the ramekins.
• Bake 35 to 40 minutes, until it is just barely set but the center still jiggles slightly. Let cool to room temperature, then cover with plastic wrap refrigerate at least 4 hours.
• A few minutes before serving, remove and sprinkle 1 to 2 teaspoons sugar on top of each and torch until melted and dark.
This article appears in December 2014.