Espresso Creme Brulee Recipe
Espresso and Fall Spiced Infused Custard, Chocolate Tuille
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Ingredients
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Custard
Chocolate Tuille
Method
Custard Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C). Prepare a water bath by placing a large baking dish in the oven filled halfway with hot water.
- 2
Combine Dairy and Espresso
In a medium saucepan, combine the heavy cream, whole milk, and brewed espresso. Heat over medium heat until just boiling, then remove from heat.
- 3
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, pumpkin spice, and a pinch of salt until smooth and slightly thickened.
- 4
Temper the Mixture
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
- 5
Strain the Custard
Strain the custard through a fine-mesh sieve into another bowl to remove any cooked egg bits.
- 6
Fill Ramekins
Pour the custard into individual ramekins and place them in the prepared water bath.
- 7
Bake
Bake for 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
- 8
Cool and Refrigerate
Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours, or overnight.
Chocolate Tuille Preparation
- 9
Melt the Chocolate
In a microwave-safe bowl, melt the dark chocolate in 30-second intervals, stirring in between until fully melted and smooth.
- 10
Combine Ingredients
In a mixing bowl, combine the melted chocolate, melted butter, all-purpose flour, granulated sugar, cocoa powder, and water. Mix until smooth.
- 11
Pipe and Bake
On a baking sheet lined with parchment paper, pipe the chocolate mixture into desired shapes. Bake in the preheated oven at 350°F (175°C) for 6-8 minutes, until crisp.
- 12
Cool and Shape
Remove from the oven and allow to cool slightly. While still warm, shape the tuille as desired (e.g., bend over a rolling pin) before it cools completely.