Espresso Creme Brulee Recipes

ESPRESSO CREME BRULEE

Steps:

• Preheat oven to 200 degrees.
• In a medium heavy-bottomed saucepan, combine cream, milk, granulated sugar, and espresso. Using a spoon, scrape the seeds from the vanilla bean into cream mixture and whisk to combine. Add vanilla bean to saucepan and bring cream mixture to almost a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat and let cool for 5 minutes. Remove vanilla bean and discard.
• Whisk yolks together in a large bowl. Gradually whisk cream mixture into yolks. Strain custard through a fine mesh sieve into a 4-cup glass measuring cup. Place four 5-ounce ramekins in a baking dish. Divide custard evenly between ramekins and transfer baking dish to oven. Fill baking dish with enough hot water so that it comes halfway up the sides of the ramekins. Bake until centers only move slightly when ramekins are gently shaken, about 2 hours. Remove ramekins from baking dish and let cool completely. Transfer custards to refrigerator until chilled.
• Sprinkle turbinado sugar over chilled custards. Using a small kitchen torch, torch the sugar until caramelized. Alternatively, preheat a broiler and place under broiler until sugar is caramelized. Serve immediately.

CHOCOLATE ESPRESSO CREME BRULEE

Steps:

• In a medium saucepan, combine 2 1/2 cups of cream, espresso beans and sugar. If using the vanilla bean, cut in half lengthwise; scrape out vanilla seeds. Add scraped pod and seeds to cream mixture. (If using vanilla extract, it will be added later.).
• Heat mixture until small bubbles form around edge of pan. Remove from heat; cover and let steep 30-40 min or until cream has taken on a good coffee flavor.
• Heat the oven to 400ºF.
• Place 8 (1/2-3/4 c.) ramekins in shallow roasting pan.
• Place chocolate and remaining 1/2 cup cream in metal bowl set over a pan of simmering water. Heat until melted, stirring occasionally.
• In a large bowl, beat egg yolks until well blended. Strain espresso-cream mixture slowly into egg yolks, whisking constantly to combine. If using vanilla extract, stir into custard now.
• Gradually whisk cream mixture into melted chocolate and then strain through a fine strainer.
• Pour custard into ramekins. Create a water bath - add enough boiling water to roasting pan to reach halfway up the sides of the ramekins. Cover pan securely with foil.
• Bake 50-60 min or until custards are set but still quivery like gelatin.
• Remove ramekins with tongs from the hot water; cool on wire rack 30-40 minute or until room temperature. Cover with plastic wrap; refrigerate at least 1 hour or up to 24 hours.
• Place oven rack 8 inches from broiler. Push the brown sugar through strainer over each custard, allowing about 2 teaspoons per custard.
• Using fingers, gently spread brown sugar to distribute evenly. Place ramekins in the shallow roasting pan again and surround with ice cubes.
• Broil 3-6 min or until brown sugar melts and caramelizes, watching carefully to prevent burning.
• Cool to room temperature. Store in refrigerator - if made more than 4 hours ahead, topping will begin to soften and will no longer be crisp -- so do this last.