White Russian Creme Brûlée

Instructions

Preheat the oven to 325 degrees F.

Combine the heavy cream and milk in a small sauce pan. Split the vanilla bean and scrape the seeds within using the tip of a paring knife. Stir the beans and the vanilla into the cream mixture and heat over medium-low heat until the cream is scalded but not boiling. Turn off the heat and cover, letting the vanilla steep into the cream.

While the cream rests, using an electric or stand mixer, mix together the egg yolks and sugar until it is well blended and light in color. Slowly add the cream to the eggs while the mixer is running, starting with a few tablespoons at a time, and gradually adding all the cream. Mix in the Kahlúa, then strain the mixture, discarding the vanilla pod.

Pour the cream mixture into 4 4-oz ramekins, filling it nearly to the top. Carefully place the ramekins in a deep sided dish or roasting pan. Pour boiling water into the roasting pan so that the water comes up to halfway up the ramekin dishes.

Bake for 25 minutes, or until the custards are set. You’ll know it is done if you gently shake the custards and they jiggle slightly. Let it cool completely on a wire rack, then place in the refrigerator until it is nice and firm. This can be done a day before.

To serve, remove the custards from the refrigerator and let it sit for about 20 minutes at room temperature. Put about 1-2 teaspoons of sugar and spread it evenly over the custard; it should be about 1/8 inch deep. Using a propane torch (or a broiler), heat the sugar until it caramelizes. Repeat with the remaining custards. Let it sit for a few minutes to harden the caramelized sugar. Serve immediately.