Coffee Brulee Spoonfuls
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Special equipment: An 8 to 9-inch square baking dish, preferably not aluminum A hot-water bath 20 to 30 spoons, preferably long-handled A kitchen torch Preheat the oven to 300 degrees F
2
Heat the ground coffee, cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil
3
Immediately turn off the heat
4
Set aside to infuse for 10 minutes
5
Whisk the egg yolks with the sugar in a large bowl just until combined
6
Whisking constantly, gradually pour in the hot cream mixture
7
Strain the mixture into the baking pan to smooth it and to remove the vanilla bean
8
Place the pan in a hot water bath
9
Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes
10
Remove from the water bath and let cool 15 minutes
11
Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard
12
(The recipe can be made up to this point and kept refrigerated up to 3 days in advance
13
) Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard
14
Round the tops with a small spatula, or a butter knife
15
Keep cold
16
Right before serving, fire up your kitchen torch
17
Top each spoonful of custard with coarse sugar by sprinkling the entire surface and placing it on a baking sheet
18
Repeat with the remaining spoons
19
Torch the spoons until the sugar is melted and well browned, about 1 minute
20
Let cool 1 minute before serving