Prepare the custard

1. Gently heat the Oatly Creamy Oat Cream in a saucepan until steaming. Do not boil.
2. Add the crushed coffee beans to the cream and let it steep for about 30 minutes. Strain the cream through a sieve the protein shaker after the infusion period.
3. In your protein shaker, combine the Oatly Barista, protein powder, and egg yolks. Shake well to mix.
4. Add the strained coffee-infused cream to the protein mixture. Also, add the brown sugar and vanilla powder (or vanilla extract). Shake the mixture until creamy and well combined.

Bake

1. Preheat your oven to 325°F (160°C).
2. Place your ramekins in an ovenproof dish. The dish should be able to hold the ramekins and enough water to come up about halfway around them.
3. Carefully pour the custard mixture into the ramekins, dividing it equally.
4. Boil water and pour it gently around the ramekins to create a water bath.
5. Transfer the dish to the preheated oven and bake for about 25 minutes. Rotate the dish halfway through baking if your oven bakes unevenly.
6. The custard is done when the top feels slightly firm but still wobbles a bit.

Cool

1. Remove the ramekins from the oven and let them cool to room temperature. Then refrigerate them until fully chilled.
2. When ready to serve, sprinkle a thin, even layer of white sugar over the chilled custards.

Caramelize (Brulee)

1. Use a kitchen torch to caramelize the sugar on top. Move the torch in a circular motion to evenly brown the sugar until it forms a crisp caramelized layer.
2. Alternatively, preheat your oven’s broiler and place the ramekins under the broiler for a short time until the sugar caramelizes. Keep a close eye on it to prevent burning.
3. Allow the caramelized sugar to cool and harden for a few minutes before serving.