Crème Brûlée Espresso Martini

Ingredients

• 2 Vodka
• 1 Espresso (freshly brewed and cooled)
• ½ Coffee Liqueur
• ½ Simple Syrup
• 2 cups Heavy Cream
• 1 Vanilla Bean (pod)
• 6 Chicken Egg (yolks only)
• ¾ cup White Sugar (1/2 cup for crème anglaise; 1/4 cup for bruleeing)
• 3 Coffee (beans for garnish)

Instructions

1. 1

   In a mixing bowl, whisk together 6 egg yolks and 1/2 cup of granulated sugar until the mixture is pale and slightly thickened.

2. 2

   In a saucepan, heat 2 cups of heavy cream with the seeds from one vanilla pod (and the pod itself) over medium heat until it just begins to simmer.

3. 3

   Slowly pour the warm cream into the egg yolk mixture in a thin stream, whisking constantly to temper the eggs and prevent them from scrambling.

4. 4

   Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon. Do not let it boil.

5. 5

   Chill the crème anglaise thoroughly in the refrigerator. Once cold, whisk or use a hand mixer to whip it until it becomes thick and holds its shape.

6. 6

   In a cocktail shaker, combine 2 oz vodka, 1 oz cooled espresso, 1/2 oz coffee liqueur, and 1/2 oz simple syrup.

7. 7

   Add ice to the shaker and shake vigorously for about 15 seconds until well-chilled and frothy.

8. 8

   Strain the cocktail into a chilled coupe or martini glass.

9. 9

   Carefully pipe or spoon a thick layer of the whipped crème anglaise over the surface of the drink.

10. 10

    Evenly sprinkle a thin layer of the remaining granulated sugar over the top of the cream.

11. 11

    Use a kitchen torch to carefully caramelize the sugar until it forms a hard, golden-brown crust.

12. 12

    Garnish with three coffee beans and serve immediately.