Cuban Coffee Brulee Dessert

Step 1: Preheat oven to 325-degrees Fahrenheit. Have ready six 6-ounce ramekins.

Step 2: Place the heavy cream and vanilla bean (if using) in a heavy saucepan over medium heat. Slowly scald the cream. Turn off the heat and let it stand for 10 minutes.

Step 3: Remove the vanilla bean and rinse it off. Blot dry and store; it can be reused once or twice. (if using vanilla extract, add it to the egg yolk mixture below.) Stir in the coffee and heat the mixture, but do not let it boil.

Step 4: Meanwhile, bring 1 quart of water to a boil.

Step 5: Combine the egg yolks, vanilla extract (if using), and granulated sugar in a large bowl and whisk just to mix.

Step 6: Whisk in the coffee mixture in a thin stream. Strain this mixture into the ramekins. Wipe off any drips around the edges with a damp cloth.

Step 7: Place the ramekins in a small roasting pan and pour in boiling water to a depth of 1/2 inch. Loosely cover the pan with aluminum foil.

Step 8: Bake the creme brulees until almost set, but still jiggly in the center, 30-40 minutes. Transfer the ramekins to a wire rack and let cool to room temperature.

Step 9: Cover and refrigerate for at least 6 hours, preferably overnight.

Step 10: Just before serving, preheat the broiler.

Step 11: Push the brown sugar through a strainer to coat each creme brulee with a thick sprinkling of sugar. Fill a roasting pan with crushed ice and nestle the ramekins in it.

Step 12: Run the creme brulees under the broiler, as close to the heating element as possible, until the sugar melts, about 2 minutes.

Step 13: Let the creme brulees cool slightly and serve.