Annie's White Chocolate-Kahlua® Creme Brulee

1 . Stage

Preheat oven to 300 degrees F (150 degrees C).

2 . Stage

Whisk egg yolks and 1/3 cup white sugar together in a bowl until smooth.

3 . Stage

Bring 1 3/4 cup plus 2 tablespoons heavy cream to a simmer in a saucepan over medium-high heat, about 5 minutes. Add white chocolate. Remove from heat and whisk until chocolate is melted.

4 . Stage

Spoon 2 tablespoons of cream mixture into egg yolks, whisking constantly to prevent eggs from scrambling. Pour remaining cream mixture over egg yolks, whisking until custard is thick and smooth. Stir in vanilla extract and coffee liqueur.

5 . Stage

Pour custard into four 6-ounce ramekins. Arrange ramekins in a 9x13-inch baking pan. Pour in enough warm water to come 1 1/2 inches up the sides of the ramekins.

6 . Stage

Bake in the preheated oven until custard is set, about 45 minutes. Cool to room temperature, about 30 minutes. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

7 . Stage

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

8 . Stage

Arrange ramekins on a baking sheet. Sprinkle 1 teaspoon white sugar over each custard.

9 . Stage

Broil in the preheated oven until sugar is melted and crispy, about 2 minutes. Chill before serving, 5 to 10 minutes.