Nutrition Information (per serving)
½ cup half and half
2½ cups 2% milk
1 Tbsp pure vanilla extract
3 Tbsp instant coffee granules
1 vanilla bean
6 Tbsp cane sugar
2 lg egg yolks
2 lg whole eggs
- Preheat oven to 300F.
- Combine half and half, milk and coffee in a large saucepan. Slice vanilla bean lengthwise and open flat to scrape bean paste into milk mixture. Add vanilla extract. Heat to just below a simmer over medium heat. Add 4 tablespoons sugar and heat to a simmer. Remove from heat. Discard vanilla bean.
- Whisk yolks and eggs in a bowl. Slowly add half of hot milk mixture to eggs. Whisk egg mixture back into remaining hot milk mixture and return to heat. Cook, stirring until mixture thickens but do not allow to boil. Cool.
- Pour approximately ¼ cup into each 2-ounce ramekin and arrange in a baking pan. Add enough hot water to baking pan to come to the level of the custard in the cups.
- Place in oven and bake for 40 to 45 minutes, until custard is set or until a knife inserted in the center comes out clean. Cool and refrigerate. When ready to serve, sprinkle 1 teaspoon sugar on top of each cup of custard. Place under broiler for 1 minute or flame with a torch until sugar is caramelized. Be careful not to burn.