Creamy custard created by infusing espresso and caramelized cream. Topped with sugar and torched to create the perfect glass-like and slightly burnt candy-like crust.
Cafe Creme Brûlée
Ingredients
- 2 cups heavy cream
- 2 tablespoons brown sugar
- ¼ teaspoon finely ground coffee optional
- 1 teaspoon instant coffee
- ½ teaspoon vanilla extract
- 5 large egg yolks
- 3 teaspoons granulated sugar for topping
Instructions
- Preheat the oven to 350 degrees. Place six (4 ounce) ramekins into a baking dish with sides deeper than the ramekins you are using.
- In a saucepan, combine the cream, brown sugar, ground coffee, instant coffee, and vanilla extract. Slowly bring up the temperature of the cream until it begins to bubble around the edges of the saucepan, then remove from heat.
- In a bowl, whip together the egg yolks and granulated sugar until light and fluffy.
- Slowly add the hot cream to the yolks while lightly whisking to temper the egg yolks.
- Divide the prepared custard between the 6 ramekins. Pour boiling water into the baking dish around the ramekins, filling it to the level of the custard in the ramekins, then gently slide the baking dish on to the middle rack of the oven. The custard will cook in a water bath for 15 minutes. Cooked custard should be firm, but removed from the oven before it begins to brown. Custard will further set as it cools.
- Serve chilled. Top each crème with 1/2 teaspoon of granulated sugar and brûlée with a culinary torch.
- Serve chilled.
