When it was decided that our #worldwidewednesday family meal was going to be Southern France I thought I would make profiteroles but I had made them semi recently so back to the drawing board. I haven’t made Crème Brûlèe in quite some time. I didn’t want it to be the usual vanilla version that I have always made and usually see out and about. I do have some espresso powder in the pantry and that sounded perfect.
I don’t know if you have ever tried making it but it’s not as hard as it sounds or looks I guess. It does take some time but most of that is hands off, but I get it when you want something sweet after dinner or for breakfast this is not going to be your go-to. But if you know you are having friends or family over, why not check this out and surprise them.
I do recall several years ago I had some friends over to test my skill at teaching a cooking class in my home. I had them make the vanilla version of this and 3 of the 4 had never had creme brulee and said they didn’t like it. How do you know you’ve never had it. That night all 4 left loving it. I don’t know if they ever tried making it at home but I do hope they ordered it out at some point.
Coffee Creme Brulee
Equipment
- 8 4 or 6 ounce ramekins
- 1 blow torch
- large roasting pan needed for water bath baking
Ingredients
- 1 quart heavy cream
- 1 tablespoon espresso powder
- 1 tablespoon vanilla bean paste
- 6 large egg yolks
- ½ cup granulated sugar
- ¼ cup turbinado sugar
Instructions
- Preheat the oven to 325℉
- In a medium saucepan, add the heavy cream, espresso powder and vanilla bean paste. Bring to a light simmer, then let simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes to 1 hour.
- In a nonreactive bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Pour mixture into each ramekin. Place each ramekin in your large roasting pan. Pour hot water into the bottom of the pan, until halfway up the side of your ramekin. Being very careful not to get any of the water into the custard. The water will prevent the custard from setting.
- Bake until set and just a teensy bit jiggly, 30 to 35 minutes. Remove the ramekins from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill. If storing longer (up to 2 days), tightly wrap each ramekin in plastic wrap to ensure freshness.
- Evenly sprinkle the top of each ramekin with the turbinado sugar. Using a brulee torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit a few minutes. Serve topped with some crushed chocolate-covered espresso beans, if desired.
Recipe: Jeff Mauro