Coffee Crème Brûlée

In saucepan, heat cream over medium-high heat until steaming. Remove from heat; stir in coffee. Cover and let stand for 30 minutes. Strain through double-layered cheesecloth-lined sieve. Return to clean pot and heat over medium heat until steaming.

In large bowl, whisk together egg yolks with sugar until pale; gradually whisk in steaming cream. Strain through fine sieve. Divide mixture among eight 6-oz (175 mL) ramekins or custard cups. Place in large roasting pan. Pour in enough boiling water to come halfway up sides of ramekins.

Bake in centre of 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still jiggle and knife inserted in centres comes out creamy. Remove from water; let cool on racks. Cover and refrigerate for 6 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Topping: Place ramekins on rimmed baking sheets. Press 1 tbsp (15 mL) brown sugar though small sieve to remove lumps onto each ramekin. Broil 6 inches (15 cm) from heat for 3 to 4 minutes or until sugar bubbles and darkens, removing each when ready. Chill, uncovered, for at least 30 minutes before serving. (Make-ahead: Refrigerate for up to 3 hours.)

Additional information : Tip: Instant dissolving sugar is available in most grocery stores. Or make your own by grinding granulated sugar in food processor or coffee mill for 1 minute or until very fine.

Source : Canadian Living Magazine: December 2007