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 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.
CAPPUCCINO CREME BRûLéE
Creme Brûlée and Creme Caramel have always been my favourite desserts. When I found this recipe for Cappuccino Creme Brûlée I was delighted. My favourite dessert in my favourite flavour. Delicious.
Provided by Elaine Douglas
Categories Puddings
Time 1h10m
Number Of Ingredients 7
Steps:
- 1. Combine evaporated milk and coffee in a saucepan. Heat just until small bubbles form around the edge of the pan.
- 2. Add granulated sugar, vanilla, and salt, stirring until sugar is dissolved.
- 3. Beat eggs well in large bowl. Gradually stir hot milk mixture into eggs.
- 4. Pour into 6 inch-4 cup soufflé dish. Place dish in a pan of hot water about 1" (3 cm) up dish. Bake at 300 degrees F. (150 C) for 50 - 60 minutes or until centre is set and knife inserted in centre comes out clean. Chill until cooled. ALTERNATIVELY pour into 6-6oz custard cups and bake 30-35 minutes.
- 5. Just before serving, sprinkle brown sugar over custard. Place as close as possible under preheated broiler, and broil until sugar is melted and browned..
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CAPPUCCINO CRèME BRûLéE RECIPE | BON APPéTIT
2002-03-01 Preparation. Step 1. Preheat oven to 325°F. Arrange six 3/4-cup ramekins in 13x9x2-inch metal baking pan. Combine cream, sugar and …
From bonappetit.com
Servings 6Author Elinor Klivans
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Servings 6Author Elinor Klivans
- Preheat oven to 325°F. Arrange six 3/4-cup ramekins in 13x9x2-inch 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 enough hot water into pan to come halfway up sides of ramekins. Bake until custards are softly set, about 30 minutes. Remove custards from water. Chill until cold, at least 3 hours. DO AHEAD Can be made 1 day ahead. Cover and keep refrigerated.
- Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard. Broil custards until sugar bubbles and caramelizes, about 2 minutes. Chill custards until topping hardens, at least 1 hour and up to 4 hours. Serve cold.
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