Chicory Cream Brulee

1 Tablespoon Butter
3 Cup Heavy cream
1-1/2 Cup Sugar
1 Cup Chicory coffee
8 Egg yolks
1 Cup Raw sugar
20 Small Shortbread cookies

Preheat the oven to 275 degrees F. Grease 10 (4-ounce) ramekins. In a
saucepan, over medium heat, combine the cream, sugar and coffee. Whisk until
smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg
yolks into the hot cream mixture. Remove from the heat and cool. Ladle into
the individual ramekins. Place the ramekins in a baking dish. Fill the dish
with water coming up half of the ramekin. Place in the oven, on the bottom
rack and cook until the center is set, about 45 minutes to 1 hour. Remove
from the oven and water. Cool completely. Refrigerate until chilled.
Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow
torch, caramelized the sugar on top. Serve the cream brulee with shortbread
cookies.

Yield: 10 servings