Coffee-Brandy Cream Brulee

Directions

1. 1
   Set oven to 350 degrees F.
2. 2
   Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
3. 3
   In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
4. 4
   In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
5. 5
   Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
6. 6
   Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
7. 7
   Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
8. 8
   Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
9. 9
   Remove from fridge, cover with plastic wrap, and continue to chill overnight.
10. 10
    The following day: Preheat the broiler.
11. 11
    Arrange the ramekins on a small sheet.
12. 12
    Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
13. 13
    Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
14. 14
    Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.