Creme brulee is an extravagant dessert that needs little introduction. The soft custard contrasted with a burnt caramel glaze has been a crowd pleaser since the late 1600s. In this case, we’re reintroducing the classic treat with a modern coffee twist.
Coffee Creme Brulee
- 1 quart heavy cream
- 1 1/2 cups dark-roast whole bean coffee
- 10 egg yolks
- 2/3 cup granulated sugar
- 1/4 tablespoon salt
- 5 tablespoons superfine sugar
Preheat oven to 320° Fahrenheit.
Add cream and coffee beans to a saucepan and bring to a boil. Once boiling, cover and reduce heat to low. Cook for 30 minutes then pour the mixture through a sieve into a large bowl. Discard coffee beans.
Combine egg yolks, sugar, and salt in a large bowl and whisk until the sugar has dissolved. Slowly add cream and whisk to mix the ingredients. Skim any foam or bubbles from the surface.
Divide custard among the five ramekins. Place the molds in a roasting pan and place in the oven. Pour boiling water around the molds (about halfway up the sides).
Bake for 30 minutes or until the edges of the custards are set, but the center is still loose.
Remove molds from oven and let cool in pan for 10 minutes. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours.
Use a fine sieve to sift 1 tbsp of sugar over each custard. Hold a torch at a 90-degree angle, about 4 inches from the surface and carefully caramelize each custard until the tops are a light brown color.