Coffee crème brulee
Votes: 1
Time: 1 hour 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This crème brûlée recipe is surprisingly quick and easy to make, and even first-timers will love it. This delicate dessert is infused with enchanting coffee notes, imparted by a spoonful of instant coffee. You'll also need egg yolks, heavy cream, sugar, and a dash of vanilla extract to enhance the coffee flavor and aroma. The dessert is baked in individual ramekins over a double boiler. Once cooled, it's sprinkled with sugar, which is then ignited to create a crisp, caramelized crust on the delicate crème. If you don't have a blowtorch, you can toast the sugar in the oven using the grill setting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 yolks
- 1 cup sugar, divided
- 1.5 cups heavy cream
- 1 tbsp. instant coffee
- 0.5 tsp vanilla extract
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Recipes with similar ingredients: eggs, vanilla extract, cream, coffee
Cooking the dish according to the recipe:
- Preheat oven to 150°C.
- In a medium bowl, beat the egg yolks with 6 tablespoons sugar for 1 minute, or until smooth. Set aside.
- In another bowl, pour in the coffee and 1/4 cup of cream. Mix thoroughly until smooth, then add the remaining cream and mix until smooth. Fold the coffee cream and vanilla into the egg yolks. Gently fold in with a spatula.
- Using a ladle, ladle the mixture into individual ramekins, filling them three-quarters full.
- Place the ramekins in a roasting pan and place the roasting pan in the oven. Before closing the oven door, fill the roasting pan (but not the ramekins themselves) with water until it reaches halfway up the ramekins.
- Bake for 40-50 minutes. The finished crème brûlée should tremble slightly when shaken. Remove from the oven and leave the roasting pan on the counter to allow the residual heat of the water to finish cooking the crème.
- Once the crème brûlée has cooled completely and set, sprinkle each serving evenly with 1.5 tablespoons of sugar. Gently toast the sugar with a kitchen torch.
- Alternatively, place the ramekins in the oven 2 cm from the heating element and grill.
Author of the recipe - Bob Bloomer is a professional chef, recipe writer, and food writer.
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