Coffee Milk Creme Brulee

A delightful twist on the classic dessert, this coffee milk creme brulee is rich, creamy, and infused with a robust coffee flavor.

Ingredients - Serves 4

Preheat the oven to 325°F and set four ramekins in a deep baking dish.
In a medium saucepan, combine the heavy cream, milk, half of the granulated sugar, and the coffee granules. Heat over medium heat until it begins to steam, but do not let it boil.
In a separate bowl, whisk together the egg yolks, remaining granulated sugar, vanilla extract, and salt.
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
Divide the mixture evenly among the ramekins.
Pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours.
Before serving, sprinkle 1 tablespoon of turbinado sugar over each custard. Use a kitchen torch to caramelize the sugar, or place the ramekins under a broiler until the sugar is melted and bubbly.