Mocha Creme Brulee 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.

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.

MOCHA CREME BRULEE

Steps:

• Preheat the oven to 160?c. In a bowl whisk together the yolks, whole egg, and sugar until nicely combined. In a heavy saucepan heat the cream and milk together over moderate heat until the mixture just comes to a boil then stir in the espresso powder, Baileys Irish Cream and vanilla and stir until coffee powder is dissolved. Add the milk mixture to the egg mixture in a thin stream, whisking well to combine. Pour the mixture into a jug then divide the custard between 8 oven-proof ramekins or coffee cups. Place the filled oven-proof dishes in a baking dish and add enough hot water to the pan to reach halfway up sides of ramekins. Bake the custards in the middle of the oven until they are just set but still wobbly in the centre, about 40 minutes. Remove the ramekins from the pan and cool custards to room temperature. Chill the custards, covered loosely with plastic wrap for at least four hours or overnight. Mix together the brown sugar and icing sugar then sprinkle evenly over the cooked custards. Grill the custards until the sugar has melted and is golden brown, about 2 minutes or alternatively, use a blow-torch to melt and caramelise the sugar. Serve immediately. Per serving: 1819 Calories (kcal); 51g Total Fat; (25% calories from fat); 38g Protein; 308g Carbohydrate; 1529mg Cholesterol; 361mg Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 19 Other Carbohydrates Converted by MM_Buster v2.0n.

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.