Coffee and Chicory Crème Brûlée

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Coffee after dinner in dessert form!

Prep Time10

Cook Time45

Refrigeration Time4

Total Time4 55

Course: Dessert

Cuisine: American

Keyword: Coffee, Custard

Servings:

Author: Nicole

Place an oven rack in the lower third of the oven. Preheat the oven to 300ºF. Place six (4 ounce) ramekins in a roasting pan; set aside. Bring a kettle of water to a boil.
In a medium saucepan, whisk together the heavy cream and ground coffee and chicory. Heat the mixture over medium heat until small bubbles appear around the edges. Remove from the heat and allow to steep for 5 minutes.
Meanwhile, whisk together the yolks, sugar, vanilla, and salt. Whisking constantly, pour the warm cream mixture into the yolk mixture. Strain the mixture through a double thickness of cheesecloth set in a fine-mesh sieve. Evenly pour the mixture into the ramekins. Pour enough hot water in the roasting pan to come halfway up the side of the ramekins.
Bake until the custards are set, about 40-45 minutes. Carefully remove the ramekins from the water and cool to room temperature on a wire rack. Refrigerate until well chilled, at least 4 hours or overnight.
Sprinkle 1 ½ teaspoons of sugar on top of each custard. Using a hand-held kitchen torch, heat the sugar until melted and caramelized, being careful not to heat the custard too much. Serve immediately or refrigerate until ready to serve. Enjoy!

You can also use the broiler element in the oven to caramelize the sugar. Set an oven rack 4-6 inches from the broiler. Be careful not to heat the custard too much.
Custard can be made one day in advance.