Espresso Infused Creme Brulee

I added a new twist on a classic, and it was soo good, I had to share!  I Hope you all enjoy!

Espresso Creme Brulee:

2 C Heavy Cream
1/3 C Sugar
4 Egg yolks
1 tsp Vanilla Extract
1 tsp Instant Coffee

1. Warm Cream in sauce pan with vanilla.  Once the cream starts to get warm add coffee and stir to ensure even distribution.
2. Wisk yolks and with sugar together, do not over mix.
3. Temper cream to yolks and mix well to combine.
1. to do this, pour a little bit of the hot cream into the yolks and stir well to heat the eggs, but not too much to cook them.  Once this is done add entire egg mixture into cream.  Remove from heat immediately.  
4. Pour into Remkins, and use torch to remove any bubbles on the surface.
5. Place a paper towel on the bottom of a baking dish.  Add the prepared remkins to the dish, and fill the dish with water, until the water is about 1/2 the way up to remkins.
6. Bake at 325 for 30-35 mins.
7. Refrigerate for about 4 hours or until custard has settled.
8. Pour Raw sugar on top of cold custard and lightly tilt Remkin to distribute sugar evenly.  
9. Once evenly distributed torch the sugar with the torch about 2-3" away from the sugar.

 custard the next day from the fridge.

Sprinkle Raw sugar evenly on top

Torch the sugar a few inches above to ensure it doesn't catch fire!

The final product!