Greek Coffee Creme Brulee Recipe

Directions

1. 1

   Prepare the Custard

   In a saucepan, combine the heavy cream, whole milk, granulated sugar, and coffee. Heat over medium heat until just simmering. Remove from heat.

2. 2

   Mix Egg Yolks

   In a bowl, whisk together the egg yolks and vanilla extract. Slowly pour the hot cream mixture into the egg yolks while whisking continuously to temper the eggs.

3. 3

   Bake the Custard

   Pour the custard mixture into ramekins, place them in a baking dish, and fill the dish with hot water until halfway up the sides of the ramekins. Bake at 325°F (160°C) for about 30-35 minutes, or until set.

4. 4

   Cool the Custard

   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.

5. 5

   Prepare the Chantilly

   In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

6. 6

   Brulee the Top

   Before serving, sprinkle brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until golden and crispy.

7. 7

   Serve

   Serve the crème brûlée with a dollop of Chantilly cream and a side of hazelnut biscuits.