CAPPUCCINO CRèME BRûLéE
Individual desserts blend the irresistible flavors of chocolate and coffee. Impressive!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, beat all ingredients except chocolate with wire whisk until smooth.
- Pour mixture into 8 ungreased 6-ounce ramekins. Place ramekins in shallow roasting pan. Fill pan with hot water to halfway up sides of ramekins.
- Bake 30 to 35 minutes or just until set. Remove ramekins to cooling rack. Cool 30 minutes. Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 40 seconds, stirring every 15 seconds, until melted and smooth.
- Spoon about 2 teaspoons melted chocolate over top of each custard, spreading evenly to form a thin layer. Cover; refrigerate at least 1 hour or until well chilled.
Nutrition Facts : Calories 360, Carbohydrate 44 g, Cholesterol 230 mg, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 40 g, TransFat 0 g
COFFEE & CREME BRULEE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- In a medium saucepan, add the heavy cream, espresso powder and vanilla bean paste. Bring to a light simmer, then let simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes to 1 hour.
- In a nonreactive bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Place eight 6-ounce ramekins in a large roasting pan or baking dish. Pour the mixture into the ramekins. Place the roasting pan in the oven, then pour hot water into the bottom of the roasting pan, enough so the water comes about halfway up the sides of the ramekins. Bake until set and just a teensy bit jiggly, 30 to 35 minutes. Remove the ramekins from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill. If storing longer (up to 2 days), tightly wrap each ramekin in plastic wrap to ensure freshness.
- Evenly sprinkle the top of each ramekin with the turbinado sugar. Using a brulee torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit a few minutes. Serve topped with some crushed chocolate-covered espresso beans, if desired.
COFFEE CREME BRULEE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories dessert
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F.
- In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
- In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
- Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
- top.
- Place ramekins into a roasting pan. Transfer to oven. Before closing oven
- door, pour water into pan (but not into the ramekins themselves!) until it
- reaches 1/2 way up the side of the ramekins.
- Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
- When brulees have fully solidified and cooled down, sprinkle 1 1/2
- tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
- Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.
COFFEE CREME BRULEE
These smooth and creamy custards are infused with coffee and topped with satisfyingly-sweet candy lids.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 5
Number Of Ingredients 7
Steps:
- Preheat oven to 320 degrees. Bring cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard beans.
- Put yolks, granulated sugar, and salt in a large bowl; whisk until sugar is dissolved and mixture is pale and thick. Gradually add cream in a slow, steady stream, whisking until combined. Pour steeping the coffee beans whisking the custard adding the layer of sugar through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from surface.
- Divide custard among molds, filling them almost to the top. Place molds in a roasting pan; put pan on oven rack, and pour boiling water around molds to reach halfway up sides. Bake until custards are set around the edges but still loose in the centers, about 30 minutes.
- Let molds cool in pan 10 minutes; remove from water bath. Cover each with plastic wrap, pressing onto surface; refrigerate at least 2 hours or up to 2 days.
- If using a torch to caramelize custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe sugar from edges. Hold torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown.
- If you don't have a torch, freeze custards 20 minutes before topping with sugar. Preheat broiler, and place molds on a rimmed baking sheet; surround with ice cubes. Broil, rotating sheet once, until tops are golden brown, 2 to 3 minutes. If molds become warm, refrigerate custards for a few minutes before serving.
CAPPUCCINO CREME BRULEE
Make and share this Cappuccino Creme Brulee recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 325. Arrange six 3/4 cup ramekins in 13x9x2 metal baking pan.
- Combine cream, sugar and espresso powder in heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
- Whisk yolks, cinnamon and nutmeg in medium bowl. Gradually whisk in cream mixture, then vanilla. Divide custard among ramekins.
- Pour hot water into pan to come halfway up sides of ramekins. Bake until custards are softly set about 30 minutes. Remove from water. Chill until cold, at least 3 hours.
- Preheat boiler. Press 1/2 tablespoon brown sugar through sieve onto each custard. Broil until sugar bubbles and caramelizes about 2 minutes. Chill until topping hardens at least 1 hour and up to 4 hours. Serves cold.
COFFEE CRèME BRûLéE
Categories Coffee Dairy Egg Dessert Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
- Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
- Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.
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- Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease 6 x 150ml/5fl oz heatproof ramekins with butter. Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a wire whisk to combine.
- Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about 2 minutes.
- Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25-30 minutes, then remove the ramekins from the roasting tin and leave to cool.
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- Heat the oven to 170°C/150°C fan/325°F/Gas 3. Put the egg yolks into a large heatproof bowl, add the sugar and vanilla extract, and mix with a wire whisk until thoroughly combined.
- Pour both creams into a medium pan and heat until scalding hot. Remove the pan from the heat, add the instant coffee and stir until dissolved. Leave to cool for a couple of minutes, then pour the coffee cream slowly onto the egg yolks, whisking constantly.
- Set the ramekins in the roasting tin and pour hot water into the tin to come halfway up the side of the ramekins. Bake in the heated oven for 25–30 minutes until the custards are just set.
- To make the caramel topping, put the sugar in a stainless-steel pan and add a little water to dampen. Set over a medium heat and stir gently until the sugar has completely melted.
- Break up the caramel into chunks, then blitz in a food processor to make a fine sandy sugar. Sprinkle the caramel sugar evenly over the chilled custards.
- Heat the grill to its highest setting. Slide the pan of ramekins under the grill, as close to the heat as possible, and grill for 4–5 minutes until the sugar has melted and turned to a rich caramel.
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