Cafe Creme Brulee

Preheat the oven to 325 degrees F.

Combine the 2% milk, evaporated skim milk, coffee granules, kahlua, and cornstarch in a saucepan over medium heat. Cook, stirring constantly, until the coffee granules have dissolved.

Remove the pan from the heat and let cool to room temperature.

Combine the coffee mixture with the eggs, egg whites, vanilla extract, sweetened condensed milk, sugar, and both types of cream cheese in a food processor. Process until smooth, scraping down the sides of the work bowl as needed.

Divide the mixture evenly between individual custard cups. Place the cups in a large pan.

Add enough water to the pan so it comes halfway up the sides of the custard cups.

Carefully place the pan in the oven and bake at 325 degrees F for 1 1/2 hours or until set.

CAREFULLY remove the pan from the oven (the water will be very hot). Remove the custard cups from the pan and let cool on a wire rack. When cooled, place in the refrigerator until chilled (2-4 hours or overnight).

When ready to serve, evenly sprinkle brown sugar over the top of the creme brulee so they are completely covered with a light coating. Caramelize the brown sugar using a kitchen torch. Serve immediately

You can caramelize the sugar under the broiler but the custard cups will become very hot and should be left to cool before serving so as not to cause burns.