Cowboy Coffee Creme Brulee

Instructions

1. Preheat the oven to 325°F (160°C). Place a kettle of water on the stove to boil for the water bath.

2. In a saucepan, combine the heavy cream and coarsely ground coffee beans. Heat the mixture over medium heat until it just starts to bubble around the edges. Remove from heat and let it sit for 15-20 minutes to allow the coffee to infuse into the cream.

3. In a mixing bowl, whisk together the granulated sugar and egg yolks until well combined.

4. Strain the coffee-infused cream through a fine-mesh sieve to remove the coffee grounds.

5. Gradually pour the strained cream into the egg mixture, stirring constantly to avoid curdling the eggs. Add vanilla extract and mix well.

6. Divide the custard mixture among four ramekins placed in a baking dish. Fill the dish with the ramekins with hot water from the kettle, about halfway up the sides of the ramekins, creating a water bath.

7. Transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custard is set around the edges but slightly jiggly in the center.

8. Remove the ramekins from the water bath and let them cool to room temperature. Then cover them with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.

9. Before serving, sprinkle a thin, even layer of light brown sugar over the chilled custards. Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar is melted and caramelized.

10. Allow the caramelized sugar to harden slightly before serving to preserve the contrast in textures. Garnish with a sprinkle of cocoa powder or a few coffee beans for an extra touch of elegance.