Coffee-Caramel Creme BruleeFrom peetabear 8 years ago
- 2 cups heavy whipping cream, divided shopping list
- 1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag shopping list
- 1 cup sugar, divided shopping list
- 1/2 cup water shopping list
- 2 cups half and half shopping list
- 8 large egg yolks shopping list
- 1/4 teaspoon salt shopping list
- 8 teaspoons raw sugar* shopping list
How to make it
- Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
- Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
- Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
- Arrange eight 2/3-to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
- Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
- Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
- * Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.
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The Rating9 people
oh yeah ... that picture and description are making my mouth water over here. Thanks for posting.jett2whit in Union City loved it
wow here comes coffee time yeah love it high5 great postmomo_55grandma in Mountianview loved it
I love this stuff, and this recipe is just over the top. Thanks Peetagagagrits in Irmo loved it