COFFEE CREME BRULEE
This smooth and creamy coffee creme brûlée uses espresso powder for the perfect coffee punch. Step-by-step photos help you make this Coffee Creme Brulee. This recipe is an easy, make-ahead dessert that will impress your guests.
Provided by Elizabeth Waterson I Confessions of a Baking Queen
Categories Dessert
Time 5h15m
Number Of Ingredients 8
Steps:
- Cut your vanilla beans open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans. If using vanilla bean paste skip this step.
- In a thick-bottomed saucepan over medium-low heat cook the heavy cream, vanilla beans or paste, espresso powder, and 50 grams (1/4 cup) of the sugar. Stirring constantly, cook until mixture comes to a boil. Then take off heat and place lid on and let steep for 10 minutes.
- In a large roasting pan place 4-6 (6-8oz) ramekins inside and put the kettle on to boil and preheat the oven to 325F/163C.
- In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a whisk beat the remaining 50 grams (1/4 cup) and egg yolks until fully combined and much lighter in color, a pale yellow.
- Remove vanilla bean pods from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle. Once completely mixed pour the mixture through a sieve to prevent any lumps. Then evenly pour into ramekins. Pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins- being careful not to spill.
- Bake for 25-40 minutes*, you want the center of the creme brulee's to be set but a little bit jiggle, around 170F/71C degrees, I use an instant-read thermometer for this my Thermapen MK4. When ready take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Wrap ramekins in plastic wrap and place in the fridge for at least 4 hours or overnight to chill before serving.
- When ready to serve sprinkle 1.5 tablespoons of sugar on top of each creme brulee swirling the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened. Serve immediately with berries if desired.
COFFEE-BRANDY CREAM BRULEE
A light custard with coffee and a light brandy flavor with a crunchy brown sugar topping. Plan a day ahead the custard needs to chill overnight, the complete recipe can be doubled to make 12 you will need 6 ramekins or oven-proof custard cups (12 if you are doubling) to make this recipe, taken from Bon Appetit magazine
Provided by Kittencalrecipezazz
Categories Dessert
Time P1D
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees F.
- Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
- In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
- In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
- Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
- Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
- Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
- Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
- Remove from fridge, cover with plastic wrap, and continue to chill overnight.
- The following day: Preheat the broiler.
- Arrange the ramekins on a small sheet.
- Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
- Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
- Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.
Nutrition Facts : Calories 379.8, Fat 32.4, SaturatedFat 19.4, Cholesterol 248.5, Sodium 38.6, Carbohydrate 18.1, Sugar 15.2, Protein 3.5
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 CRèME BRûLéE
Categories Dairy Egg Dessert Bake Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- In a bowl whisk together yolks, whole egg, and granulated sugar. 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. Add milk mixture to egg mixture in a stream, whisking, and skim off any froth.
- 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. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
- Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
- Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.
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