Cafe Creme Brulee

Directions

1. 1
   In a small, heavy saucepan, combine sugar, 2 Tbsp.
2. 2
   water, and salt; stir to combine.
3. 3
   Cook without stirring over medium heat until mixture turns a deep golden brown.
4. 4
   Immediately remove from heat.
5. 5
   Stirring constantly with a long-handled wooden spoon, very gradually add remaining 1 cup water, being careful of spatters.
6. 6
   Mixture will clump and harden.
7. 7
   Return pan to medium heat and stir constantly until mixture is smooth.
8. 8
   Add espresso powder, stirring to dissolve.
9. 9
   Add cream; cook over low heat, stirring often, until mixture begins to simmer.
10. 10
    Remove from heat; stir in vanilla.
11. 11
    Taste and sweeten with sugar, if desired.
12. 12
    Pour into warm mugs.
13. 13
    If desired, garnish with a dollop of whipped cream, topped with an orange twist.
14. 14
    Or simply drop the orange twist into the coffee sans whipped cream.
15. 15
    Variations:
16. 16
    Iced Cafe Creme Brulee: After sweetening the finished drink, refrigerate until very cold, about 3 hours.
17. 17
    Serve in tall, ice-filled glasses; top with a dollop of whipped cream, if desired.
18. 18
    Cafe Creme Brulee Frappe: (Serves 4) Increase espresso powder to 1/4 cup.
19. 19
    Refrigerate mixture until chilled.
20. 20
    Combine mixture with 6 scoops of slightly softened coffee, vanilla, or chocolate ice cream in a blender.
21. 21
    Cover and process at medium speed until smooth.
22. 22
    Pour into tall glasses; top with whipped cream, if desired.
23. 23
    Serve with straws and iced-tea spoons.