French Cafe Au Lait Creme Brulee

Ingredients

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 5 egg yolks
• 2 tablespoons instant coffee powder
• 1 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup packed light brown sugar

Directions

1. Heat the oven to 350°F (175°C).
2. In a medium bowl, stir the brown sugar, salt, vanilla extract, and instant coffee powder together until the mixture is evenly blended.
3. In another bowl, whisk the egg yolks with the granulated sugar until the mixture looks pale and airy.
4. Pour the cream into the yolk mixture a little at a time, whisking the whole time so the custard stays smooth.
5. Add the brown sugar and coffee mixture to the cream and egg mixture, then stir until everything is fully incorporated.
6. Divide the custard among 6 ramekins or custard cups, then set them in a baking dish with 1 inch of hot water.
7. Bake for 30 minutes, just until the custards are set around the edges but still have a gentle wobble in the middle.
8. Cool the custards completely, then refrigerate for at least 4 hours or overnight. Before serving, add a little extra coffee powder on top if you’d like.