Coffee Caramel Creme Brulee

Name: Coffee Caramel Creme Brulee
Prep time: 30 min
Cook time: 40 min
Total time: 30 min
Yield: 2
Ingredients: 2 c (454g) heavy cream; 2 Tbsp (10g) ground coffee; 1/2 tsp fine salt; 1/2 c (100g) sugar; 4 egg yolks; 1 tsp vanilla extract; sugar for topping; 1. Heat heavy cream, coffee, and salt over medium heat until it comes just below a boil. Remove from the heat and let steep for 20 minutes.; 2. Add sugar to a medium pot set over low heat. Stir gently to even out the cooking and cook until it reaches a light amber color. Turn off the heat.; 3. Slowly strain in the coffee cream. It will bubble up, so add just a little at first and then finish with the rest. Pour into a separate bowl or cup and let cool until only slightly warm.; 4. Add egg yolks to a medium bowl and slowly pour in the coffee caramel cream. Stir constantly to ensure that the egg yolks do not cook.; 5. Finish with the vanilla.; 6. Divide between 6 ramekins set in a 13in x 9in baking pan.; 7. Place the baking pan in a pre-heated 325F (163C) oven and fill about a third of the way with hot water.; 8. Bake for 25 minutes or until the custard wobbles slightly when tapped.; 9. Remove from the oven, let cool on the counter for 20 minutes, and then at least 4 hours in the fridge.; 10. Top with a thin layer of sugar and brulee with a torch or using the broiler setting on your oven.