INGREDIENTS :

3 cups whipping cream

2 tbsp. Medaglia D'Oro Instant Coffee

8 egg yolks

1/3 cup granulated sugar

1 tsp. Vanilla

½ cup packed brown sugar, sifted

PREPARATION: In saucepan, heat cream and instant coffee over medium-high heat until steaming hot. In bowl, whisk egg yolks and granulated sugar; very gradually whisk in the heated cream and coffee. Whisk in vanilla.

Skim off foam. Divide mixture among ¾ cup ramekins or custard cups.

Place cups in 2 large shallow pans. Gently pour boiling water into pans until the water reaches halfway on the sides of the cups.

Bake at 350 F oven for 30-35 minutes or until edges are set and the center of the dessert is still creamy. Remove the cups from the pans and let them cool on racks. Cover and refrigerate the desserts for at least three hours, until they are set. The crème brûlée may be chilled for up to two days.

Fill two shallow pans with enough ice to surround the cups. Pat surface of each custard dry and sprinkle them with the brown sugar.

Broil 6 inches from heat for 2-5 minutes- until the sugar bubbles and turns a rich dark brown. Remove from the oven and chill for 30 minutes before serving.

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