Mochaccino Crème Brulees

2 cups heavy cream
½ cup milk
2½ tsp. instant espresso coffee powder
2 tsp. cocoa powder
1½ tsp. vanilla
1 3” cinnamon stick, broken into pieces
5 large egg yolks
½ cup sugar
4 cups boiling water
Choice of topping:
5 tbsp. superfine sugar (instant dissolving)
Dash of each cinnamon and nutmeg

In small saucepan, combine cream and milk. Whisk into instant espresso powder,
cocoa powder. Add vanilla and cinnamon. Heat just to simmering; remove
from heat. Cover let steep 20 min. Preheat oven to 325° Place 6 ramekins
in 13 x 9” pan.

Strain cream mixture to remove the cinnamon and bits.

In bowl, beat egg yolks, and sugar. Gently whisk into cream mixture to avoid
bubbles. Pour into ramekins in pan. Add enough boiling water halfway up
sides of remkins in the pan. Bake 48 to 50 min until custard edges are set
(a thin knife inserted near edges should come out clean) but centers are jiggly,
remove from oven to wire rack to cool. Cover with plastic wrap; chill
overnight.

For sugar topping: Melt sugar in heavy saucepan. Once it starts to melt, reduce
heat and cook sugar for 5 minutes or until melted completely, stirring
as needed with wooden spoon. Quickly drizzle the sugar over the brulees. If
hardened, return to heat to melt again.