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Coffee Crème Brûlée
Happy International Coffee Day Ninjas! This is a simple flavored cold dessert using freshly brewed coffee, cream, egg yolks, sugar, vanilla.
Making a good Crème brûlée starts with simple but fresh ingredients. We need the best egg yolks, cream and vanilla. This is a coffee Crème brûlée hence we also need good coffee. I have used my very pretty Bialetti Moka pot which is from Tavola. You can use any machine you have including a French press.
The next important point in making a good Crème brûlée is based on the whisking of eggs in the hot cream mixture. If you don’t whisk this up fast enough the eggs will start to scramble in the hot cream which means it will not set in the oven as it bakes.
Once the mixture is ready to bake, we need to get the right moulds to bake these Crème brûlées. I have used my Bodum double walled glasses that look like a coffee glass so when I serve it, it is very fitting. We need to bake the Crème brûlée in a water bath in the oven to ensure gentle heat bakes and sets the coffee custard without curling the mixture. I think it is essential to set the Crème brûlée for 12 hours before serving but you can get away with 4-6 hours.
Lastly, we need to brûlée the top once it is set. This must be done right before serving as the brûlée is best when it is crunchy and hot. I use a blow torch to do this but you can use the top grilling option on your oven, place the Crème brûlée as close to the top and let it get caramelized. Be careful if you are using an oven as it can get extremely hot – make sure it can withstand that kind of heat.
Make sure to check out this post for more coffee recipe inspiration.
Now that we have covered how to make Crème brûlée, you can have a look at the recipe video below but let’s get to it.
If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.
Coffee Crème Brûlée
- Large jug
- Heat proof glasses/bowls
- Deep baking dish
- Blow torch.
- 30 ml Espresso
- 200 ml Heavy cream
- 1 tsp Vanilla
- 3 Egg yolks
- 30 gm Castor sugar
- 2 tbsp Castor sugar
- Preheat the oven to 160℃. Heat the heavy cream until boiling.
- In a mixing bowl/jug add the egg yolks, sugar and vanilla. Whisk well.
- Steadily pour in the hot cream and whisk constantly - do not stop whisking as we are tempering the eggs by adding the cream slowly. Add the espresso and whisk.
- Pour into two glasses. Place the glasses in a deep baking tray, fill the tray with hot water, half the way. Place in the oven on the middle rack for 35-40 mins until the sides are set and the center is a little jiggly.
- Once baked, transfer the fridge to set, anywhere between 4-12 hours. When ready serve, sprinkle over the additional castor sugar and brûlée the top. Serve immediately with some biscotti.
- Make sure to whisk the hot cream into the egg mixture slowly. To avoid the eggs from scrambling.
- Let the Crème Brûlée set in the fridge for 4-12 hours before serving.