ESPRESSO CREME BRULEE
ESPRESSO CRÈME BRULEE
Yield – 8 – 4 ounce ramekins
Oven – 325F.
1 ½ cups milk
1 cup cream
¼ cup sugar
¼ cup light brown sugar
2 Tablespoons espresso powder (1 if desire less intense coffee flavor)
2 teaspoons vanilla
4 egg yolks
Extra granulated white sugar
Position a rack in the center of the oven. Preheat oven to 325F. Have a shallow roasting pan about 2” high, large enough to accommodate the ramekins. Line the pan with a clean kitchen towel.
- Heat the milk, cream, sugars, vanilla and salt in heavy bottomed saucepan. Stir until the ingredients combine and bring just to the boiling. Remove from heat.
- In a medium bowl or large measuring cup, combine the eggs and yolks. Temper by adding a small amount of the warm cream mixture, whisking the entire time. Slowly add the rest of the cream, or the warmed eggs to the saucepan. Combine well and strain into a 2 Qt glass measuring cup with a spout.
- Pour into 8 (4-ounce) ramekins and arrange in the prepared baking dish. Fill the dish ½ -1/3 of the way up the sides of the ramekins with very hot water. (pour carefully to prevent splashing into custard)
- Bake the custards for 18-20 minutes, or until edges are set. The centers should slightly quiver. (Center is still little wobbly). Do not over bake.
- Remove immediately from the water bath to a baking dish, and fill with ice to chill quickly. Let cool, and refrigerate for at least 2 hours until thoroughly chilled.
- To serve – Sprinkle 2-3 teaspoons sugar in an even layer using enough sugar so the custard is not visible.
- Carefully use a kitchen torch to caramelize the sugar as demonstrated OR
- Broiler Method – Place custard in a high sided roasting pan. Surround ramekins with ice cubes. Place pan about 5” from broiler. Broil for 1-2 minutes or until the sugar melts and turns a dark caramel color. Watch carefully. May need to turn the pan for even browning.