Coffee crème brûlée

1. Bring 30 cl whipping cream and 30 cl milk to a boil, add 20 g fresh ground coffee. Let infused for 5 minutes and filter.

2. Combine 6 egg yolks and 50 g blond brown sugar. Pour the infusion. If necessary, add sugar.

3. Preheat oven to 100°C (th. 3/4). Pour the custard into 6 small ramekins. Bake for 1 hour. Let cool 2 hours in refrigerator.

4. Before serving, sprinkle 4 tablespoons of brown sugar. To caramelize, pass the flame of the torch or place in an oven broiler. Serve immediately the crème brûlée.

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