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Kona coffee creme brulee

Time 40 minutes
Yields Serves 6
Kona coffee creme brulee
1

Heat the oven to 350 degrees. In a large saucepan, heat the cream and vanilla bean over medium-high heat until the cream almost comes to a boil.

2

While the cream is heating, in a large bowl, whisk together the sugar and egg yolks until blended.

3

Slowly whisk the hot cream into the eggs to temper, until all of the cream is incorporated. Discard the vanilla bean.

4

Stir the coffee syrup into the custard, then strain, removing any lumps.

5

Divide the custard among 6 (5-ounce) ramekins and place the ramekins into a large baking dish. Fill the dish with boiling water to come halfway up the sides of the ramekins.

6

Gently place the baking dish in the oven. Loosely cover the top with a sheet of foil and bake until the custards are set (they will form a skin and jiggle slightly when tapped), about 25 minutes. Remove from heat and cool slightly.

7

When the ramekins are cool enough to handle, place the custards in the refrigerator to chill completely. The custards will keep for 2 to 3 days, refrigerated.

8

Place a little sugar on top of each custard and brulee with a torch before serving.

Adapted from Cafe O’Lei restaurants in Maui. To make the coffee syrup, simmer 2 cups brewed coffee until reduced to one-quarter cup, about 7 to 10 minutes.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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