How to make it

  • Pre-heat the oven to 300 degrees.
  • Heat the creme, chocolate, and coffee beans in the top of a double boiler while mixing with a whisk to combine. Continue to heat the double boiler (without boiling the cream) until the coffee flavor has been introduced.
  • Meanwhile, whisk the egg yolks and sugar until light.
  • Slowly pour the cream in to the egg yolks, whisking continuously to prevent cooking the yolks.
  • Whisk in the vanilla.
  • Strain the mixture to remove the coffee grounds before pouring in to ramekins.
  • Place the ramekins in to a pan and pour hot water around the ramekins to about half way up their sides.
  • Bake these until a knife inserted in the center of the custard comes out almost clean (there should be some custard on it, but metal should be visible). This takes ~40 minutes, depending on oven and ramekin size.
  • Remove from the oven and allow to cool before refrigerating for at least 3 hours.
  • To serve, apply a thin layer of brown sugar to the top and caramelize with a cooking torch; this can be done under a broiler, but the results will be inferior. Alternatively judicious application of a workshop propane torch could also work.

Reviews & Comments 3

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  • 22566 2 years ago
    Your two most recent recipes read mighty fine,but,from the past,I believe I like this one best.
    Wishing you and your family a good week-end.
    Kind Regards
    Joyce
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    " It was excellent "
    jett2whit ate it and said...
    The name alone caught my eye =)
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    " It was excellent "
    cuzpat ate it and said...
    Good!
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