Friday, February 5, 2010

Coffee Crème Brulee (Black)

Contributed by: Carlene Adams

Ingredients
6 cups whipping cream
1 1/2 cup sugar
3 tablespoons coarsely ground espresso coffee beans (I used French Roast Kona coffee)
3 teaspoons instant espresso powder or coffee powder (I used starbucks via Italian roast)
2 cinnamon stick
2 vanilla bean, split lengthwise
9 large egg yolks
2 large egg
White or raw sugar for topping

Directions
Place 12 3/4-cup custard cups in large roasting pan/ jelly roll pan.
Combine cream, 1 ½ cup sugar, ground espresso beans, instant espresso powder and cinnamon sticks in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla beans into mixture; add beans. 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.

When ready to serve, sprinkle top of ramekin with additional sugar and use torch to make crust. Another option if you don’t have a torch is to put in the broiler for 5 minute and then refrigerate for an hour before serving

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