6 egg yolks
1/2 c. Starbucks Christmas Blend coffee beans
3 c. 35% cream
1/2 c. sugar
1 tsp. vanilla
12 Tbsp. sugar for top of custard

1. Preheat oven to 350F.
2. Bring sugar and cream to boil in saucepan on high heat. Meanwhile roast whole coffee bean in oven for about 10 mins grind coarsely.
3. Pour hot cream mixture over beans and stir. Let stsand 5 mins or until flavour is developed.
4. Combine yolks and vanilla in small bowl and stir with wodden spoon or rubber spatula. Pour hot cream mixture over yolks slowly while stirring. Strain immediately.
5. Place eight, 4 oz. ramekins in a baking dish filled 1/2 of the way up with water. Pour custard into each remekin and bake in middle rack of oven for about 35-40 minutes or until set. Mixture should still be soft in the centre when removed.
6. Remove from oven, place on tray, cover with plastic wrap and refrigerate
7. Just before serving, sprinkle each ramekin with 2 Tbsp. sugar and boil very close to the broiler for approx. 3 minutes to melt sugar and create a caramel top. Alternately use a propane torch.

Copy from Starbucks Coffee ~ Christine Cushing Cooking