No-Bake Espresso Crème Brulee Recipe

6 ounces white chocolate, fine chopped
3 large egg yolks
2 tablespoons instant star bucks espresso powder
2 tablespoons sugar
dash of salt
1/2 cup half and half cream
1/4 cup whole milk
1/4 cup raw sugar

Place chopped white chocolate in a mixing bowl. Place all four creme burlee dishes on the cookie sheet and place in the freezer.

Meanwhile, whish the yolks, espresso, sugar, salt together until sugar has dissolved. In a sauce pan bring the cream and milk to a boil; gradually whisk about half of the hot cream in to the whisked yolk mixture. Pour the yolk mixture bake into the saucepan; whisk again. Cooking creme burlee over medium heat, stirring, creme burlee until mixture is thickened and reaches 175 degrees on a thermometer, about 6 minutes, then pour hot mixture over the the white chocolate, whisk together until white chocolate is melted. Divide among all four mold, freeze creme burlee until firm be sure it's not frozen, give them about 50 minutes.

Sprinkle raw sugar on each creme burlee custard; shake off excess sugar. Caramelize top with a handheld cooking torch, be careful not to burn the top.