Espresso Crème Brulees

2 cups milk
1 cup whole espresso coffee beans
3/4 cup nonfat dry milk
3 tbsp. sugar, divided
1 tsp. vanilla extract
Dash of salt
4 large egg yolks

Sugar Topping:
1/4 cup sugar
1 tbsp. water

Combine milk, espresso beans, dry milk, and 2 tablespoons sugar in a medium
saucepan. Heat mixture over medium heat to 180° or until tiny bubbles form
around edge (do not boil), stirring occasionally. Remove milk mixture from
heat. Cover and steep 30 minutes.

Strain mixture through a sieve into a bowl; discard solids. Stir in vanilla.
Combine 1 tablespoon sugar, salt, and egg yolks in a medium bowl, stirring well
with a whisk. Gradually add milk mixture to egg mixture, stirring constantly
with a whisk.

Divide the mixture evenly among 4 (4-ounce) ramekins, custard cups, or shallow
baking dishes. Place ramekins in a 13 x 9-inch baking pan, and add hot water
to pan to a depth of 1/2 inch.

Bake at 300° for 25 minutes or until center barely moves when ramekin is touched.
Remove ramekins from pan; cool completely on a wire rack. Cover and chill
at least 4 hours or overnight.

Place 1/4 cup sugar and 1 tbsp. water in a small, heavy saucepan. Cook over
medium heat 5 to 8 minutes or until golden. (Resist the urge to stir, since
doing so may cause the sugar to crystallize.) Immediately pour the sugar
mixture evenly over cold custards, spreading to form a thin layer. Serve
immediately or within 1 hour.

4 servings