Ingredients:

• 2 cups heavy cream + 1 tbsp for espresso
• 3 large eggs
• ½ cup sugar (plus extra for caramelizing)
• 1 shot of fresh brewed espresso (about ¼ cup)
• Bittersweet Chocolate shavings for garnish (optional)
• Macerated raspberries for topping
• Chocolate covered coffee beans

Directions:

1. Preheat the Convection Steam Oven to 200°F.
2. Brew espresso and add 1 Tbsp of the heavy cream. Stir and set aside.
3. In a medium bowl, stir 3 eggs and ½ cup sugar until blended.
4. Heat the rest of the heavy cream in a saucepan, almost to a simmer. Slowly stir in the hot cream to egg mixture (temper). Stir in espresso/cream mixture. Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip.
5. Divide the mixture into 8 (4 oz) cups/ramekins. Steam for 30 minutes. Cool to room temperature. Refrigerate creme brulee until ready to serve.
6. To caramelize the top: put 1 to 2 teaspoons of sugar on each custard, swirl to spread evenly. Move in a circular pattern until the whole surface is caramelized to a deep amber color.