Simple yet Elegance Cappucino Creme Brulee Dessert

With its silken Custard and Caramelized Crisp Topping, creme brulee ranks as one of the most popular desserts in America.

It's elegant, luxurious, and versatile forcountless dinning occasions. I first knew this dessert from my sister and Wow.. it became one of my favourites desserts. I tried to find a book that teach how to make this dessert. Even my sister knew how to make but i wanted to try a new taste and that is, i bought this 
"creme brulee LOU SEIBERT PAPPAS" from one of my favourites store

Here's a creme brulee with a rich coffee flavor, accented by kahlua or brandy.  I used Kahlua  instead of brandy

I made this from one of pappas creme brulee recipes. It's quick to and easy to prepare. I first tried this coffee flavor of brulee because my hubby told me his mom loves coffee flavor so that is, i made it, she loves it and so does my husband ^0^

serves 6

5 teaspoons instant espresso or instant coffee granules

2 tablespoons hot water

2 cups of heavy (whipping) cream

6 large egg yolks

1/3 cup firmly packed light brown sugar

3 tablespoons Kahlua or Brandy

6 tablespoons oven-dried brown sugar or turbinado sugar for topping

(the recipe has been modified by me i have made some adjustments but still managed to stick to the following guidelines)
You have to preheat the oven no matter what you will make.
Preheat the oven to 275degree F.
In a medium bowl, dissolve the espresso or coffee granules in the hot water
and cook it with the cream. stir them until almost boil everything 
In another bowl, whisk egg yolks + brown sugar until pale in color ( see the picture)

When about to boil, off the fire. Slowly pour the cream into egg and mix together. Finally, you add the Kahlua or Brandy.

Place six standard-size flan dishes in a baking pan.
Divide the custard mixture among the dishes.
Pour warm water into the pan (about halfway up the sides of the dishes)

Bake in the oven for 35 to 40 minutes, or until the center of each custard still juggles slightly. Remove from the oven and lift the dishes from the hot water.
Let cook briefly, then refrigreate for at least 2 hours or up to 2 days.
I leave it overnight only.
When ready to serve, evenly sprinkle 1 tablespoon oven-dried brown or turbinado sugar over each custard.
I used brown sugar.
Using a torch (you can buy from surlatable.com or any other stores) to caramelized the sugar.
Happy Trying ^0^