Dark Roast Crème Brûlée

Place coffee beans in a ziplock bag and crush with a rolling pin.

Place crushed beans in a medium saucepan and add milk. Heat until steaming and tiny bubbles form around the edges of the pan.

Remove from heat, cover, and let cool for 30 minutes to infuse.

Preheat oven to 325°F. Bring a kettle of water to boil for the water bath.

Line a roasting pan with a folded kitchen towel. Place six 6-oz (3/4-cup) custard cups or ramekins in the pan.

Pour the coffee milk through a cheesecloth-lined sieve into a medium bowl, discarding the beans.

Whisk egg yolks, condensed milk, cornstarch, and vanilla in a large bowl until smooth.

Gently whisk in the strained milk. Skim any foam from the surface.

Divide the mixture among the custard cups. Skim any remaining foam.

Pour enough boiling water into the roasting pan to come halfway up the outsides of the custard cups.

Cover custards with parchment paper, then loosely with foil.

Bake until the edges are set but the centers still quiver, 40 to 50 minutes.

Transfer to a wire rack and let cool for 30 minutes.

Cover loosely with plastic wrap and refrigerate until chilled, at least 3 hours or up to 2 days.

Just before serving, sprinkle 1 1/2 tsp sugar evenly over one custard.

Using a butane torch, start at the edges and move toward the center until the sugar melts and caramelizes.

Sprinkle with another 1 1/2 tsp sugar and repeat to create a thicker caramel layer.

Repeat with the remaining custards.

Let stand until the caramel hardens, 3 to 5 minutes. Serve immediately.