Creme Brulee with a cold brew twist? Yes, please! Check out this delicious dessert recipe made with the new OXO Rapid Brewer. Shop now on OXO.com! #OXOBetter 4 ounces bittersweet chocolate, finely chopped 2 ½ cups heavy cream 1 vanilla bean, seeds scraped 2 tablespoons coffee concentrate ¾ cup plus 2 tablespoons granulated sugar 4 large egg yolks Heat oven to 300°F. Place the chocolate in a medium bowl and set aside. Place 2 cups of the cream and the vanilla bean and seeds in a medium saucepan. Heat over medium-low until infused, about 20 minutes, then strain, discarding the vanilla pod. Heat the remaining cream in a small saucepan over medium until bubbles start to form around the edges. Pour over the chocolate and let sit for 2 minutes, then whisk until the chocolate has melted and combined with the cream. Whisk in the infused cream and the coffee concentrate until smooth. In a medium bowl, whisk together ¾ cup of sugar and the egg yolks until smooth. While whisking constant...