Coffee, cream and eggs are often components of a normal breakfast. Make your mornings a little sweeter with this delicious, decadent Coffee Brandy Crème Brûlée recipe!

For those who don't live in Maine and might not realize, Allen's Coffee Brandy is the unofficial state beverage, so this is a true New England creation.

You'll want to prepare the custards the night before, so in the morning all you have to do is sprinkle some sugar on top and then torch the surface to a nice toasty burnt layer of crunch.

Or, if the idea of eating Crème Brûlée for breakfast or brunch is just too much for you, this dessert would make an elegant sweet ending to a nice, fancy dinner.

Coffee Brandy Crème Brûlée

(makes 2)

Preheat oven to 350 degrees and heat a teakettle of water to a boil. Place two 6-ounce ovensafe ramekins on a rimmed baking pan and set aside.

Combine cream and granulated sugar in a saucepan and bring to a simmer, stirring until sugar dissolves.

Remove from heat, add the coffee crystals and gradually whisk in egg yolks, brandy and vanilla. Strain and divide into the ramekins.

Pour enough boiling water into pan to come halfway up the sides of the ramekins.

Bake for 30 minutes (centers will move slightly when gently shaken). Carefully remove ramekins from water bath, cool, then cover with plastic wrap and chill for three hours or overnight.

When ready to serve, pat a thin layer of brown sugar over the top, then broil or brulee with a kitchen torch until sugar melts and bubbles.  Let cool just until topping hardens and serve.

Family-friendly Option:

To make the dessert family-friendly, you can absolutely just leave out the brandy or check out my traditional Crème Brûlée recipe.

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Coffee Brandy Crème Brûlée

Yield: 2 servings

Author:  Fresh Eggs Daily

Coffee, cream and eggs combine in a uniquely sweet way for breakfast.

ingredients:

• 1 1/2 cups heavy cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon instant coffee crystals
• 4 egg yolks, whisked
• 1 teaspoon coffee brandy
• 1/4 teaspoon vanilla bean paste
• 2 tablespoons brown sugar

1. Preheat oven to 350 degrees.
2. Place two 3/4-Cup round or oval ramekins on a rimmed baking pan and set aside.
3. Heat a teakettle of water to a boil.
4. Combine cream and granulated sugar in a saucepan and bring to a simmer, stirring until sugar dissolves.
5. Remove from heat, add the coffee crystals and gradually whisk in egg yolks, brandy and vanilla.
6. Strain and divide into the ramekins.
7. Pour enough boiling water into pan to come halfway up the sides of the ramekins.
8. Bake for 30 minutes (centers will move slightly when gently shaken). Carefully remove ramekins from water bath, cool, then cover with plastic wrap and chill for three hours or overnight.
9. When ready to serve, pat a thin layer of brown sugar over the top, then broil or torch until sugar melts and bubbles. Let cool just until topping hardens and serve.

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