Coffee Creme Brûlée
2½ cups heavy cream
¼ cup granulated sugar
2 teaspoons good quality espresso powder
1 vanilla bean, split and scraped
6 egg yolks
For serving:
granulated sugar, for brûléeing
lightly sweetened whipped cream
Special equipment:
torch
Preheat your oven to 325˚F.
Heat the heavy cream, granulated sugar, espresso powder and vanilla bean in a small pot until just about to simmer. If you have the time, let the mixture steep for 10-15 minutes to develop the flavors.
Whisk the egg yolks together in a heat-proof bowl. Slowly temper the hot liquid into the yolks a ladle at a time. If needed, you can heat the cream mixture again after letting it steep. Strain the tempered mixture through a fine mesh sieve.
Divide into oven-safe baking dishes. Place the dishes in a large casserole or baking dish with a tall side. Fill the baking dish with hot water so the ramekins are half submerged in the water.
Carefully transfer the baking dish into the oven. Bake for 35-45 minutes or until just set. The custard should be set around the edges and have a slight jiggle in the center. Carefully remove the dish from the oven and remove the custards from the water. Cool for 20 minutes at room temperature then place in the refrigerator until well chilled, at least 2 hours or overnight.
Before serving, sprinkle the top with sugar and use a torch to toast the sugar until caramelized.
Serve with fresh whipped cream.
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