Kahlua & Coffee Creme Brulee (Uses 6 Egg Yolks) Perfect For Mother's Day, Brunch & Tea Parties

A petite creme brulee, in a teacup.

Ingredients:
3 tablespoons Kahlua liqueur
1 tablespoon pure vanilla extract
4 teaspoons instant espresso or high quality coffee powder
2 cups heavy cream or half & half
6 large egg yolks
1/3 cup packed brown sugar
1/4 teaspoon cinnamon
6 oven-safe teacups (or creme brulee ramekins) ~ approximately 1 cup capacity
9 teaspoons raw sugar
kitchen torch
fresh or canned whipped cream
6 chocolate covered coffee beans (optional)

Method:
Preheat oven to 275*.
In a medium sized bowl, whisk together the Kahlua, vanilla and coffee powder until the coffee is dissolved. Stir in the cream.

I used Trader Joe's instant coffee powder.

In another medium bowl, briskly whisk the egg yolks until they become pale in color. (about 2 minutes) Add the brown sugar and cinnamon, whisk for about 2 minutes, until the sugar is completely dissolved. Gently whisk the cream mixture into the egg mixture, just until combined.
Place the teacups inside a baking pan. Evenly divide the custard mixture between the 6 cups, allowing at least 1/4 inch space between the custard and the rim of each cup. Pour warm water into the baking pan to come halfway up the sides of the cups. Bake for 60 - 65 minutes, or just until the center of each custard still jiggles, just slightly. 

Baked custards

Remove from the oven and carefully lift the cups out of the water. Allow to cool for about 20 minutes at room temperature. Refrigerate for at least 2 hours. or up to 3 days.
Just before serving, place the creme brulees on a baking sheet. Sprinkle 1 1/2 teaspoons, evenly, over the top of each custard. Use a kitchen torch, held 2 inches above the custard, to caramelize the sugar just until it is evenly browned.

A small butane powered kitchen torch.
?Lemon

Top with a small dollop or squirt of whipped cream and a chocolate covered coffee bean.

Notes: 
Interesting and pretty custard filled teacups make a nice party favor or Mother's Day gift. 
Please see recipes, on this blog site, that use egg whites: 
"Individual Blackberry Pavlovas"
"Mini Peppermint Meringues"
"Mini Mocha Meringues"
"Coconut Meringue Cookies"
"Lemon Pecan Coconut Meringue Cookies"