This famous French dessert is creamy underneath and caramelized on top. Bake in individual dishes and serve to holiday guests as a gourmet dessert.
3 cups whipping cream
6 tbsp sugar
1/2 tbsp finely ground espresso
6 egg yolks
1 tsp pure vanilla
Step 1: Preheat oven to 350°F. In a small dish, mix sugar and espresso grounds and set aside.
Step 2: In a double boiler, heat whipping cream. Remove from heat just before boiling and add in the sugar and espresso mixture. Stir until sugar is melted. The espresso will fleck the mixture and resemble the scrapings of a vanilla bean when finished.
Step 3: In a separate bowl, beat egg yolks and gradually add the hot cream. Stir in vanilla.
Step 4: Pour into individual pots or an oven-proof serving dish of your choice, set in a bain marie and bake at 350°F for 35-40 minutes until set. Chill.
Step 5: Sprinkle tops generously with sugar and use a kitchen torch to caramelize before serving.