Coffee Crème Brulée

Directions

1. 1
   Preheat the oven to 325°F. Grease four 1/2-cup ramekins and place in a roasting pan.
2. 2
   Place cream and coffee beans in a medium saucepan on medium heat. Cook until hot. Cool then refrigerate until chilled
3. 3
   Whisk egg yolks, granulated sugar and vanilla in a large bowl until light and fluffy. Gradually whisk in cream mixture. Place bowl over a saucepan of simmering water (do not let base of bowl touch water). Stir over low heat for 10 mins or until custard thickens slightly and coats the back of a spoon. Strain custard into a bowl and discard coffee beans.
4. 4
   Divide custard equally among the ramekins. Pour enough boiling water into the roasting pan to come halfway up the sides of the ramekins.
5. 5
   Bake, uncovered, for about 25 mins or until the custards set. Remove the custards from the roasting pan and cool on a wire rack. Cover and refrigerate overnight.
6. 6
   Sprinkle the custards with sifted powdered sugar. Using your finger, spread sugar evenly over the surface of each custard, pressing in gently. Wipe the rims of ramekins clean. Using a small kitchen blow torch, heat the sugar until melted and browned. If you don't have a blow torch, preheat the broiler. Place the custards in a shallow baking dish filled with ice cubes (to keep the custards cold) and broil until the tops of custards caramelize. Let stand for a few minutes to set.