This creme brulee has everything you like about the original - it's creamy, rich and smooth, but it also has a bite. Give it a try today.
Espresso Creme Brulee
- 1 cup Heavy cream
- 1/2 cup Whole milk
- 2 tablespoon Coarsely ground espresso beans
- 2 teaspoon Instant espresso powder
- 1 Vanilla bean (split)
- 6 Egg yolks
- 6 tablespoon Granulated sugar
- 1/4 teaspoon Salt
- 1/4 cup Raw sugar
- In a 3 quart pot combine heavy cream, whole milk, espresso beans, espresso powder, vanilla bean seeds and vanilla bean. Heat over medium heat until the mixture starts to boil, then immediately remove from heat. Set aside and let steep for 5 minutes. Stir and strain through fine mesh strainer.
- In a separate bowl, whisk together egg yolks, sugar and salt until lemon yellow. Drizzle the hot milk mixture into the egg mixture and stir until combined and sugar is dissolved. Pour mixture into 8oz ramekins.
- Preheat oven to 425F. Place a kitchen towel in the bottom of a roasting pan, and then place ramekins in pan. Place pan in oven and pour hot water halfway up the sides of the ramekins. Bake for 20 - 25 minutes or until custard jiggles or is just set. Let custards cool in fridge for about 2 hours.
- When ready to serve, let custards sit at least 30 minutes at room temperature then dust tops of custard with 1 teaspoon turbinado or raw sugar. Place under broiler or use torch to brown. Careful not to burn the tops.
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