Coffee Honey Bruleefrom Joanne Weir
1 1/2 cups heavy cream
2 cups whole milk
3/4 cup Italian or French roast
coffee beans, coarsely cracked
9 large egg yolks
3/4 cup honey
1 teaspoon vanilla extract
1/4 cup super-fine sugar
In a saucepan over medium heat, warm the cream, milk, and coffee beans. Remove from the heat and let sit for 2 hours.
Preheat the oven to 325°F.
Strain the cream and milk through a fine mesh strainer lined with cheesecloth or a paper towel. Discard the coffee beans.
In a bowl, whisk together the cream mixture and the egg yolks until blended.
Whisk in the honey and vanilla.
Divide the mixture evenly among 6 custard cups or ramekins, about 5 to 6 ounces each.
Place the custard cups in a baking pan and fill the pan with enough boiling water to reach halfway up the sides of the cups.
Bake until a knife or skewer inserted into the center of the custard comes out clean, 45 to 55 minutes. Remove the cups from the baking pan and cool on racks for at least 1 hour.
Preheat the broiler to high. Before serving, sprinkle the sugar evenly over the tops of the custards.
Place on a baking sheet and set them 2 to 3 inches from the broiler.
Broil until the sugar melts and caramelizes, 1 to 2 minutes.
Serve at room temperature.