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
Ingredients
- 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
$25.49
Directions
Step 1
Preheat oven to 320° Fahrenheit.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
Bake for 30 minutes or until the edges of the custards are set, but the center is still loose.
Step 6
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.
Step 7
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.