Coffee Crème Brûlées

Ingredients

• 2 sticks cinnamon (3-inch)
• 4 large egg yolks 
• 12 ounce evaporated milk fat-free canned
• 0.5 cup half-and-half fat-free
• 1 tablespoon coffee granules instant
• 0.5 cup nonfat milk dry
• 0.1 teaspoon salt 
• 3 tablespoons sugar divided
• 5 teaspoons sugar 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• oven
• whisk
• wire rack
• ramekin
• baking pan
• blow torch

Directions

1. Combine first 4 ingredients and 2 tablespoons sugar in a medium saucepan; add cinnamon sticks. Cook over medium heat 7 minutes or until hot, stirring occasionally.
2. Remove from heat. Cover and let stand 20 minutes. Discard cinnamon sticks.
3. Preheat oven to 30
4. Combine egg yolks, 1 tablespoon sugar, and salt in a medium bowl, stirring with a whisk. Gradually add milk mixture, stirring with whisk.
5. Pour custard mixture evenly into 5 (4-ounce) ramekins or custard cups.
6. Place ramekins in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
7. Bake at 300 for 50 minutes or until center barely moves when ramekin is touched. Cool custards in water in pan on a wire rack.
8. Remove ramekins from pan; cover and chill at least 8 hours or overnight.
9. Carefully pat the surface of each custard cup dry with paper towels.
10. Sprinkle 1 teaspoon sugar evenly over each custard. Holding a kitchen blowtorch about 2 inches from the top of 1 custard, heat the sugar, moving the torch back and forth, until sugar is completely melted and caramelized (about 1 minute). Repeat procedure with remaining custard cups.
11. Serve immediately or within 1 hour.