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Coffee Creme Brulee

Recipe photo courtesy of Charles Schiller

These smooth and creamy custards are infused with coffee and topped with satisfyingly-sweet candy lids.

Source: Martha Stewart Living, November 2004



Cook's Notes

Wide and shallow 9-ounce molds are perfect for creme brulee because they provide ample surface area, ensuring a bit of crunchy topping in every bite (you'll need five of them for this recipe). Ten half-cup ramekins can be used instead; reduce sugar topping for each custard to 1 1/2 teaspoons, and add 10 minutes to the baking time, since the custards will be deeper.

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  • Hoda Abdolrazagh
    18 JAN, 2013

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