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Bake in a water bath. 6. Cool completely, at least six hours. 7. To serve, run a knife around the inside edge of each of the ramekins. Carefully invert onto a plate and remove the ramekin. Crème Brûlée To make Crème Brûlée start with the custard recipe above then follow directions below. Ingredients ½ cup superfine sugar Procedure 1. Right before you plan to serve the brûlée, sprinkle the top of each of the ramekins with a layer of superfine sugar. 2. Using the blowtorch or salamander caramelize the tops of the custards.

Meanwhile, make the praline. Oil a baking sheet. Dissolve the sugar in 50ml water over a gentle heat, stirring occasionally. Bring to the boil, then boil for 1012 minutes, or until you have a dark amber caramel. Remove from the heat, stir in the pecans and pour onto the tray. Leave until cold. Put in a plastic bag and crush with a rolling pin. Don't pulverize the praline - it should be quite chunky. Whisk the cream until just thick. Fold in the cold coffee custard. If you have an ice cream machine, transfer the mix to it and churn for 20 minutes until set (or according to the instructions), adding the praline at the end.

3. Using a wooden spoon, stir the egg yolks, vanilla, and remaining 1/2 cup sugar together in a large bowl. Adding about 1/4 cup at a time to start, stir the hot cream into the yolks. Gradually stir in the remaining cream. 4. Divide the mixture evenly between the custard cups. Place the cups in the shallow casserole, leaving some space between them. Add enough hot water to the pan to come about halfway up the sides of the cups. 5. Put the casserole on the center oven rack and place a large piece of tented foil over the cups, to cover loosely.

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