Instructions: Combine milks, coffee, kahlua and cornstarch in a saucepan and heat, stirring until the coffee granules dissolve. Combine with remaining ingredients and puree until smooth in a food processor. Divide into individual custard cups and cook in a water bath at 325 degrees for 1 1/2 hours until set. Chill.

Sprinkle over tops of custards trying to cover completely. Caramelize quickly with propane torch.

Yield 12 servings

NOTES : On the TV show, Terry Conlan suggested using meringue instead of whipped cream as a garnish for a creme brulee.

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