Coffee Crème Brûlée
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
28
Sourness
40
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
6 large
Egg Yolk1 large
Whole Egg2 cup
Granulated Sugar1.75 cups
Heavy Cream1.75 cups
Milk1.5 tbsps
Instant Espresso PowderDirections:
1
Preheat oven to 325°F
2
In a bowl whisk together yolks, whole egg, and granulated sugar
3
In a heavy saucepan heat cream and milk over moderately high heat until mixture just comes to a boil and stir in espresso powder and Kahlúa, stirring until powder is dissolved
4
Add milk mixture to egg mixture in a stream, whisking, and skim off any froth
5
Divide custard among eight 1/2-cup flame-proof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins
6
Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes
7
Remove ramekins from pan and cool custards
8
Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight
9
Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler
10
Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes
11
(Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch
12
) Chill custards 20 minutes
13
Preheat oven to 325°F
14
In a bowl whisk together yolks, whole egg, and granulated sugar
15
In a heavy saucepan heat cream and milk over moderately high heat until mixture just comes to a boil and stir in espresso powder and Kahlúa, stirring until powder is dissolved
16
Add milk mixture to egg mixture in a stream, whisking, and skim off any froth
17
Divide custard among eight 1/2-cup flame-proof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins
18
Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes
19
Remove ramekins from pan and cool custards
20
Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight
21
Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler
22
Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes
23
(Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch
24
) Chill custards 20 minutes