Mocha Brûlée Recipe

Mocha Brûlée Directions

1. 1

   Prepare the Cream Mixture

   In a saucepan over medium heat, combine the heavy cream, milk, and brewed espresso. Stir occasionally until the mixture is hot but not boiling. Remove from heat.

2. 2

   Mix Egg Yolks and Sugar

   In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly thickened.

3. 3

   Combine Mixtures

   Gradually pour the hot cream mixture into the egg yolk mixture, whisking continuously to temper the yolks and prevent curdling.

4. 4

   Add Vanilla

   Stir in the vanilla extract until fully incorporated.

5. 5

   Bake the Custards

   Preheat your oven to 325°F (160°C). Pour the custard mixture into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

6. 6

   Cool and Chill

   Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate for at least 2 hours or until ready to serve.

7. 7

   Brûlée the Tops

   Before serving, sprinkle a thin layer of crushed peppermint candy on top of each custard. Using a kitchen torch, carefully brûlée the sugar until it melts and caramelizes. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, keeping a close eye to avoid burning.

8. 8

   Serve

   Serve the Mocha Brûlée with chocolate crinkle cookies on the side.