Brûlot Brûlée
 
Ingredients
  • 3¾ cups heavy whipping cream, divided
  • 3 tablespoons ground coffee with chicory*
  • 1 (2-inch) cinnamon stick
  • 5 whole cloves
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • 9 egg yolks
  • ¾ cup granulated sugar, divided
  • 6 tablespoons firmly packed light brown sugar
  • 1 tablespoon brandy
Instructions
  1. Preheat oven to 300°.
  2. In a small saucepan, combine 2¼ cups cream, coffee, cinnamon stick, cloves, orange zest, and lemon zest. Bring to boil over medium heat stirring occasionally. Remove from heat, and let stand for 15 minutes. Strain through a fine-mesh sieve, discarding solids.
  3. In a large bowl, whisk together egg yolks and 6 tablespoons granulated sugar until thickened and lemon-yellow. Set aside.
  4. In a medium saucepan, combine infused cream, brown sugar, and remaining 1½ cups cream; heat over medium-high heat until bubbles form around edges of pan. (Do not boil.). Remove from heat. Whisk ¼ cup hot cream mixture into egg yolk mixture. Gradually add remaining hot cream mixture to egg yolk mixture, whisking constantly. Whisk in brandy. Strain through a fine-mesh sieve into a large liquid-measuring cup or bowl with a spout.
  5. Carefully divide mixture among 6 (5-inch) shallow ramekins. Arrange ramekins in a large roasting pan. Add hot water (130° to 140°) to come halfway up sides of ramekins.
  6. Bake until just set, 25 to 30 minutes. Remove from water bath, and let cool completely. Refrigerate overnight, loosely covering with foil.
  7. Sprinkle 1 tablespoon remaining granulated sugar over each custard. Using a handheld kitchen torch, carefully brown sugar. Serve immediately.
Notes
*We used French Market Coffee & Chicory.
Recipe by Louisiana Cookin' at https://louisianacookin.com/brulot-brulee/