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Coffee Crème Brulee

  • 1 pkg Pioneer Biscuit Gravy Mix
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/4 tsp salt
  • 2 tsp. vanilla
  • 5 cup milk
  • 1 tbsp. instant powdered coffee
  • 2 quarts hot water
  • 1/4 cup sugar (for brulee topping)
  1. Preheat oven to 350°.
  2. In a blender mix all ingredients on high for 30 seconds. Pour 6 oz. of this mixture into an 8 oz. ramekin. Place the ramekin into a large cake pan. Pour enough hot water into the cake pan to to come half way up the sides of the ramekin. Bake until the crème brulee is set, but still tembling in the center (approximately 40 to 45 minutes).
  3. Remove ramekins from the cake pan and refrigerate for at least 2 hours and up to 3 days.
  4. Remove the crème brulee from the refrigerator at least 30 minutes prior to browning the sugar on top. Spread granulated sugar evenly atop the crème brulee and using a torch, melt the sugar and form a crispy top. Allow the crème brulee to sit for at least 5 minutes before serving.


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