Find The Recipe:
Coffee Creme Brulee
Make sure to keep an eye on the custards while caramelizing to prevent burning.
Ingredients:
- 2 cups heavy cream
- 1/4 cup coarsely ground coffee
- 1 vanilla bean, split lengthwise
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for caramelizing
Instructions:
- Preheat your oven to 325°F (163°C).
- In a saucepan, heat the heavy cream, ground coffee, and the scraped seeds from the vanilla bean over medium heat. Bring it to a gentle simmer, then remove from heat and let it steep for about 10-15 minutes.
- In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- Strain the coffee-infused cream mixture to remove the coffee grounds and vanilla bean. Slowly pour the infused cream into the egg yolk mixture, whisking continuously.
- Once well combined, strain the entire mixture through a fine-mesh sieve into a pouring jug.
- Divide the mixture among ramekins and place them in a baking dish. Add hot water to the baking dish until it reaches about halfway up the sides of the ramekins, creating a water bath.
- Bake in the preheated oven for 30-35 minutes or until the edges are set but the center is still slightly jiggly.
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 4 hours or overnight.
- Prior to serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy top.
- Allow the caramelized sugar to harden for a few minutes before serving. Enjoy your delicious Coffee Crème Brûlée!
*Recipe on video and text may differ from each other!
How to cook Coffee Creme Brulee:
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