White Mocha Crème Brulée

Perhaps your new favorite bean dish:

Beat the egg yolks with the sugar until creamy, add the whipped cream with the whole espresso beans once bubbling, pour the hot whipped cream stirring to the egg mixture, together with the beans steep for another night in the refrigerator in a covered baking dish or jam jar.

Grease 6 ovenproof dishes (or porcelain cups) with a thin layer of butter, place them in an ovenproof dish, pour in enough hot water to cover about a third of the dish, then bake in a heated oven at 120 °C for about 90 minutes. You can tell that the cream is done by the few bubbles that form in the center, but if you wiggle the ramekins a little, the mixture will still wobble slightly.

Cool, spread cane sugar evenly on top, and burn briefly and painlessly with a gas hand burner at full flame until desired browning (if#s turns black, it#s been too much and tastes bitter).

Curry shrimp ragout with roasted sugar snap peas Pureed white bean soup with parsley root Veal carree with braised beet White mocha crème brulee

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