I don’t eat dessert often, especially in a restaurant. But when I do, I tend to lean towards something with a coffee flavor or creme brûlée. With this recipe, you get the best of both worlds. Creamy custard with a shot of espresso and a perfectly glazed sugar crust! You should plan to prepare this dessert at home the day before you plan on serving it so it has the proper time to set and chill. The recipe calls for the sugar coating to be caramelized in the oven on broil, but if you have a small kitchen blowtorch, it would work just as well.
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Inspired by: Snake River Grill, Jackson Hole, WY
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