Crème Brûlée Mocha Recipes

CAFFE MOCHA CREME BRULEE

Steps:

• Preheat oven to 315.
• Place 6 ramekins in a roasting pan that is at least 3 inches deep; set aside.
• Whisk together egg yolks, vanilla, and coffee until combined; set aside.
• In a saucepan set over medium heat, stir together cream and, mini chocolate chips, and sugar; cook, frequently stirring, until it begins to boil and chocolate is melted.
• Remove from heat and slowly add ? of the hot cream mixture into the egg mixture, whisking and adding a few tablespoons at a time until incorporated. Continue to add the remaining cream mixture.
• Pour prepared custard mixture into previously prepared ramekins.
• Fill roasting pan with boiling water to come halfway up the sides of the ramekins.
• Bake for 50 to 60 minutes, or until set.
• Remove from oven and place ramekins on a wire rack.
• Allow to cool to room temperature; about 1 hour.
• Cover and refrigerate for 2 hours.

CREME BRULEE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

MOCHA CREME BRULEE

Steps:

• Pre-heat the oven to 140C or 275 degrees F.
• Make the brulée by warming the double cream, milk, coffee and half the sugar in a pan.
• Add the other half of the sugar to the egg yolks and whisk.
• Once the cream and milk are hot, pour onto the egg mixture and whisk well.
• Pour through a sieve to make sure it is smooth.
• Ladle the mixture into 4 coffee cups and place in an oven tray.
• Gently pour boiling water into the tray until it comes half way up the cups.
• Put them into the oven carefully for around 40 minutes until just set.
• Pour the milk into the cream, add the vanilla and whisk or blitz with a hand blender until frothy.
• Spoon on top of the coffee brulee.
• Sprinkle with cocoa or cinnamon and serve on a saucer with a spoon and two cubes of sugar coated fudge.

CRèME BRûLéE MOCHA

Steps:

• Whisk all ingredients except COOL WHIP in medium bowl until drink mix is completely dissolved and ingredients are well blended.
• Pour over ice cubes in tall glass.
• Top with COOL WHIP.