Ingredients
2 cups whipping cream
1/4 cup sugar
1 1/2 tsp instant coffee crystals
4 lg egg yolks
1 tbls brandy
1 tsp vanilla extract
3 tbls brown sugar
Preparation
Preheat oven to 350. Arrange 6 3/4 cup ramekins or custard cups in 13x9x2 metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissovles. Remove from heat; add coffe and whisk to dissolve. Whisk egg yolks in meidum bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4 cup measuring cup and divide equally into ramekins. Bake 35 minutes. Chill 3 hours. Press 1/2 tbls brown sugar into each and carmelize.
