I adore plain, creamy vanilla Crème Brûlée, but this version which includes an infusion of espresso beans as well as a kick of Kahlua in the custard, offers an intriguing twist on the old classic.
Originally from the Princeville Resort's La Cascata restaurant on Kauai's north shore, I found the recipe on epicurious.com.
The link to the recipe is below, it makes 8 servings but the recipe can easily be halved.
Recipe for Coffee Crème Brûlée
I whisk in 1 Tablespoon up to a quarter of a cup (4 tablepoons) of Kahlua Liqueur (or any similar coffee flavored liqueur) to the custard mixture prior to pouring into the ramekins before baking. :)
I serve it year round, but since it's served chilled it is particularly welcome on a warm summer evening, offering the flavor of coffee without the heat. Very nice with a little dollop of whipped cream on top, too.
Creamy and rich with the essence of coffee it provides a chic finish for a simple Bistro-style dinner.
If you don't want to fuss with steeping the crushed espresso beans, you may want to try Bob Blumer, The Surreal Gourmet's, more simple version using instant coffee (or espresso) powder instead.
The Surreal Gourmet's Coffee Crème Brûlée
It's very good too.