Cappuccino Crème Brûlée
Yield: 8 servings
1½ cups sugar
2 cups half and half
1 tbsp. instant espresso coffee granules
1 tsp. vanilla
2 whole eggs
6 egg yolks
3 oz. BAKER'S Semi-Sweet Baking Chocolate
Additional instant espresso coffee granules, ground fine for garnish (if desired)
Preheat oven to 350°F.
In a large bowl, beat the sugar, half and half, instant espresso coffee granules, vanilla, whole eggs and egg yolks until smooth. Pour the mixture into 8 ungreased 6-oz. ramekins. Place the ramekins in a shallow roasting pan. Fill the roasting pan with hot water to halfway up the sides of the ramekins.
Bake for 30-35 minutes or just until the mixture is set. Carefully remove the ramekins from the water bath to a cooling rack and allow to cool for 30 minutes.
In a small microwaveable bowl, melt the chocolate according to package directions until melted and smooth. Divide the mixture between the ramekins and spread evenly to form a think layer of chocolate.
Cover with plastic wrap and refrigerate for at least an hour or until the desserts are well chilled.
*Optional - top each dessert with additional fine ground instant espresso coffee granules, if desired.
One last look at that Cappuccino Crème Brûlée ... delish! If you're looking for an impressive (but easy) dessert this holiday season, I hope you'll consider making this! Mmmmmm.