Espresso Crème Brûlée

Gear:
4 small oven-safe custard dishes
1 large casserole dish
Medium-sized sauce pan


Ingredients:
1 pint of cream
1 shot espresso
1/2 tsp cinnamon
1/4 tsp vanilla extract
1 egg
3 yolks

Ingredients

1. Bring cream and cinnamon to a boil and stir in espresso and sugar. Let cool for 1/2 an hour.

2. Whisk together 3 yolks and 1 egg and gradually combine with cream (minus the cinnamon stick).

3. Put custard dishes into the casserole dish and fill with water until they reach about halfway up the bowls. Pour the custard mixture into the bowls and bake in oven for about 55 minutes or until the centers are think and custardy.

4. Cool in refrigerator for a few hours.

5. Spread a thin layer of sugar (about a teaspoon per dish) and flame with a torch until it forms a hard, candy shell.