(Brandy-coffee creme brulee)
1 1/3 c heavy cream
3 Tb sugar
1 tsp instant coffee crystals
3 med egg yolks
2/3 Tb brandy
2/3 tsp vanilla
Preheat oven to 350.
Arrange 4 small ramekins in metal baking pan.
Combine cream and sugar in heavy pan and bring almost to simmer, stirring to dissolve sugar. Remove from heat and add coffee crystals. Whisk to dissolve.
In med bowl, whisk egg yolks. Gradually add cream mix, then brandy and vanilla, whisking constantly.
Strain into 4-cup measuring cup and pour into ramekins. (I just poured into the ramekins, skipping the straining bit.)
Into pan pour enough hot water to reach halfway up ramekins.
Bake 35 min.
Remove custards from pan and chill uncovered 3 hr, then cover and chill overnight.
2 Tb brown sugar
Arrange custards on cookie sheet. Press 1/2 Tb brown sugar through strainer evenly onto custards. (Again, I did not bother to strain.)
Broil 6" from heat until sugar caramelizes, about 4 min (watch for even browning).
Refrigerate 1 hr to harden tops.