Caramel & Coffee-Infused Crème Brulee

For the coffee:

In a small saucepan, pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.

For the custard:

Preheat oven to 325ºF.

In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.

Pour the caramel sauce in a separate bowl and add in whipping cream.

Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.

Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.

Arrange four 6-ounce ramekins in a roasting pan. Divide the cream mixture among all the ramekins. Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.

Bake for 1 hour and 10 minutes. When done, put the ramekins into the refrigerator for 40 minutes.

Preheat the broiler. Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.

Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned. Refrigerate for at least 3 hours before serving.

Serve cold.