Coffee Crème Brûlée is crispy sweet
on top and creamy underneath. Yummy!
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Husband-Tested
in Alice’s Kitchen
Serves 8
When you need to make a lovely
dessert for a small crowd, this will fill the bill very nicely. It has a wow
factor because sugar is “burnt” on top and leaves a beautiful sweet crust,
which the dessert spoon must break through to get to the creamy deliciousness
underneath. Begin preparing this a day
before you plan to serve it. The sugar is caramelized quickly under the
broiler, but a small blowtorch (made for the kitchen) works well, too.
4 cups whipping cream
1 cup
plus 8 teaspoons sugar (divided)
2 Tablespoons
coarsely ground espresso coffee beans
(You can substitute medium roast coffee beans coarsely ground for the
espresso beans.)
2
teaspoons instant espresso powder or coffee powder
1
cinnamon stick
1 vanilla
bean, split lengthwise
6 large
egg yolks
1 large egg
Place a kitchen towel in the bottom of a large roasting pan. Place eight 3/4-cup custard cups on top of
the towel. (The towel will prevent the
custard cups from sliding around.) Combine cream, 1 cup sugar, ground
espresso beans, instant espresso powder and cinnamon stick in heavy large
saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture;
add bean. Bring to boil, stirring until sugar and espresso powder dissolve.
Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve. (You
can also use a cheesecloth for this.) Preheat
oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk
in cream mixture. (You may wish to strain
through the sieve again to make sure the mixture is very smooth. It’s easier to do the next step if you pour
the mixture into a bowl with a lip for pouring the mixture into the custard
cups.) Divide among custard cups in
pan. Pour enough hot water into roasting pan to come halfway up sides of
custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 45 to 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight. Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour.
The custards, resting on a towel
in their water bath, are now ready to go into the oven.
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