Coffee Creme Brulee
a fancy way to impress your friends and family
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.