Five Spoons of Creme Brulee

To make the Kona mocha brulee: In a heavy, medium pan over very low heat, bring the cream to a low simmer. Add the espresso grounds and simmer for 5 minutes. Remove from heat and strain through 2 layers of cheesecloth into a small bowl, pressing down on the espresso with the back of a spoon to extract all the flavor.

In a double boiler over simmering water, whisk yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream, butter, and milk chocolate until the chocolate is melted and the mixture is blended. Remove from the ice bath, place in a small bowl, cover, and refrigerate.

To make the Thai brulee: In a heavy, medium pan over very low heat, bring the cream to a low simmer. Add the lemongrass, ginger, lime leaves, and chili. Simmer for 15 minutes. Remove from heat and strain through 2 layers of cheesecloth into a small bowl, pressing down on the pulp with the back of a spoon to extract all the liquid.

In a double boiler over simmering water, whisk yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream and butter until blended. Remove from the ice bath, place in a small bowl, cover, and refrigerate.

To make the mango brulee: In a heavy, medium pan over very low heat, bring the cream to a low simmer. Add the mango puree and lemon juice and simmer for 8 to 10 minutes. Remove from heat and strain through 2 layers of cheesecloth into a small bowl, pressing down on the pulp with the back of a spoon to extract all the liquid.

In a double boiler over simmering water, whisk yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream and butter until blended. Remove from the ice bath, place in a small bowl, cover, and refrigerate.

To make the lilikoi brulee: In a heavy, medium pan over very low heat, bring the cream to a low simmer. Add the lilikoi pulp and seeds, juice, or puree and simmer for 8 to 10 minutes. Remove from heat and strain through 2 layers of cheesecloth into a small bowl, pressing down on the pulp with the back of a spoon to extract all the liquid.

In a double boiler over simmering water, whisk yolks and sugar together and cook until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the egg mixture. Stir in the infused cream and butter until blended. Remove from the ice bath, place in a small bowl, cover, and refrigerate.

To make the chocolate brulee: In a heavy, medium pan over very low heat, bring the cream to a low simmer. Remove from heat and stir in the chocolate. In the top of a double boiler over simmering water, whisk together the egg yolks and sugar and cook together until very thick, about 5 minutes. Place the pan in a bowl of ice water, gently stirring the mixture. Stir in the chocolate mixture and butter. Remove from the ice bath, place in a small bowl, cover, and refrigerate.

To serve: Preheat the broiler. Spoon each flavor of brulee into 8 individual ceramic Chinese soup spoons. Sprinkle 1/2 teaspoon sugar over each. Place under the broiler for 2 to 4 seconds, or until glazed. Top each flavor with the appropriate garnish: a coffee bean on the Kona mocha, crystallized ginger on the Thai, the reserved lilikoi seeds on the lilikoi, diced mango on the mango, and chocolate shavings on the chocolate. Arrange 5 spoons, one of each flavor, side by side on a long rectangular plate and garnish the plate with mint. Repeat with remaining spoons.