Taken from a class on cooking with liqueur in Tucson. Serves 6-8 six-ounce ramekins
3 cups half & half or heavy cream
2 oz Kalhua
1/2 cup sugar
3 eggs
2 yolks
1 tsp vanilla extract
Powdered sugar for brulee
Preheat oven to 325. Heat cream to simmering point on medium to low heat. In mixing bowl, whisk together sugar, eggs, and the yolks until frothy. Slowly whisk hot cream into the egg mixture. Then strain mixture back into saucepan and stir over low/medium heat until it coats the back of a wooden spoon.
Add Kahlua and vanilla. Divide mixture between 6-8 ramekins and place in hot water bath half way up the dishes. Bake for 35-40 minutes until centers are slightly giggly. Remove from water bath and cool slightly. Cover and refrigerate until chilled.
Preheat broiler and dust custard with powdered sugar. Place under broiler until sugar caramelizes, about 2 minutes or use a kitchen torch.
Serve immediately. Garnish with coffee beans and sprinkle of cinnamon
Notes: uses a large gravy/fat strainer to pour filling into ramekins. If using small ramekins, check time at 25 minutes.