Espresso creme brulue
2 1/2 cups milk
1/2 cup freshly ground espresso
1 vanilla bean
2 eggs
3 egg yolks
3/4 cup sugar, divided
6 tablespoons heavy cream
Heat oven to 300 degrees. Bring milk to a boil in medium saucepan over medium heat. Remove from heat, and stir in espresso. Split the vanilla bean, and scrape the insides into the coffee mixture. Add the bean too. Cover, and let steep 10 minutes.
Line a fine sieve with a paper coffee filter, and set over a bowl. Remove the vanilla bean, and slowly pour milk through sieve, stirring up coffee grounds so milk will filter through. Gather edges of filter together, and press gently to squeeze milk out of grounds.
Stir together the eggs, egg yolks, 6 tablespoons sugar and 6 tablespoons heavy cream in a large pitcher or bowl with spout. Slowly add coffee mixture, mixing well. Skim any bubbles from surface.
Spread a dish towel on the bottom of a 2-inch-deep roasting pan large enough to hold 4 large custard cups or 6 half-cup ramekins. Pour in enough water to thoroughly wet the towel and leave a thin layer of water on top. This will hold the ramekins securely.
Place the custard cups or ramekins on the wet towel. Fill cups with custard. Add enough water to the pan to come halfway up the sides of the ramekins. Place pan in oven, and bake 1 hour, or until edges of custards are set and middle still slightly jiggly. Insides will set when refrigerated. Remove from water bath, and let cool, then cover and refrigerate at least 3 hours or overnight.
Blot any water from tops of custards. Sprinkle evenly with the remaining sugar, about 1 to 2 tablespoons each, and caramelize with a torch or place under broiler until sugar is caramelized. Let cool before serving. Serves 6.