Cappuccino Creme Brulee

Directions

1. 1
   Preheat over to 325. Arrange six 3/4 cup ramekins in 13x9x2 metal baking pan.
2. 2
   Combine cream, sugar and espresso powder in heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
3. 3
   Whisk yolks, cinnamon and nutmeg in medium bowl. Gradually whisk in cream mixture, then vanilla. Divide custard among ramekins.
4. 4
   Pour hot water into pan to come halfway up sides of ramekins. Bake until custards are softly set about 30 minutes. Remove from water. Chill until cold, at least 3 hours.
5. 5
   Preheat boiler. Press 1/2 tablespoon brown sugar through sieve onto each custard. Broil until sugar bubbles and caramelizes about 2 minutes. Chill until topping hardens at least 1 hour and up to 4 hours. Serves cold.