Espresso Crème Brulée
User Reviews
5
Espresso Crème Brulée
Description
This Espresso Crème Brulée recipe starts by brewing fresh espresso mixed with a tablespoon of heavy cream. Egg yolks and sugar are blended, then hot cream is slowly incorporated before adding the espresso mixture. The custard is strained for smoothness and divided into ramekins placed in a water bath to bake gently at 300°F until just set but still slightly jiggly in the center.
The finished custard offers a delicate coffee flavor balanced by creamy richness and smooth texture. Caramelizing sugar on top with a torch forms a thin, crisp crust that contrasts with the soft custard beneath. The option to garnish with bittersweet chocolate shavings enhances presentation and a hint of bittersweet flavor.
This dessert can be made ahead, with the caramelized sugar applied just before serving to maintain its crispness. It works well as a refined coffee-flavored finale for special dinners or gatherings.
Ingredients
Ingredients:
- 2 cups heavy cream plus 1 tbsp for espresso
- 3 egg large
- 1/2 cup sugar plus extra for caramelizing
- 1 espresso about 1/4 cup, fresh brewed, 1 shot
- bittersweet chocolate optional, shavings for garnish
What you will need:
- ramekin or custard cups, ovenproof
- A handheld torch.
Instructions
Pre-heat the oven to 300°F
- Brew your espresso and add 1 Tbsp of the heavy cream. Stir and set aside.
- In a medium bowl, stir 3 eggs and 1/2 cup sugar until blended.
- Heat the rest of the heavy cream in a sauce pan, almost to a simmer.
- Slowly stir in the hot cream.
- Stir in the espresso.
- Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip.
- Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish.
- Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300°F for 35-40 minutes. The centers of the creme brulee's should barely move when you wiggle the pan.
- Cool to room temperature. Cover and refrigerate creme brulee until ready to serve.
- Once the brulees are at least to room temperature, you can caramelize the top.
To caramelize the top:
- put 1 to 2 tsp of sugar on each custard, swirl to spread evenly. Move in a circular pattern until the whole surface is caramelized to a deep amber color.
Notes
- Caramelize the sugar topping on the same day you plan to serve to keep the crust crisp.
User Reviews
Overall Rating
5
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