Monday, April 14, 2008

Coffee Creme Brulee

Begin preparing this a day before you plan to serve it.

4 cups whipping cream
1 cup plus 8 teaspoons sugar
2 tablespoons coarsely ground espresso coffee beans
2 teaspoons instant espresso powder or coffee powder
1 cinnamon stick
1 vanilla bean, split lengthwise

6 large egg yolks
1 large egg
Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.

Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.

Preheat broiler or set up propane torch.. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil or torch until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.
Yield: 8 servings

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