Cappuccino Crème Brûlée Recipe
Cocoa nib biscotti, demerara sugar, vanilla cream
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Ingredients
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For the Crème Brûlée
For the Cocoa Nib Biscotti
Method
For the Crème Brûlée
- 1
Prepare the Cream Mixture
In a saucepan, combine the heavy cream, milk, granulated sugar, and vanilla extract. Heat the mixture over medium heat until it's hot but not boiling, stirring occasionally.
- 2
Mix Egg Yolks
In a mixing bowl, whisk together the egg yolks and espresso until well combined and creamy.
- 3
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- 4
Strain the Mixture
Once combined, strain the mixture through a fine-mesh sieve into a bowl to remove any curdled bits.
- 5
- 6
Bake
Bake in the preheated oven for 30-35 minutes or until the edges are set but the centers are still slightly jiggly.
- 7
Cool and Refrigerate
Remove from the oven, let cool for a few minutes, then refrigerate for at least 2 hours or until chilled.
- 8
Caramelize the Sugar
Sprinkle demerara sugar evenly over the surface of each chilled custard. Using a kitchen torch, caramelize the sugar until golden brown. Let it sit for a minute to harden.
For the Cocoa Nib Biscotti
- 9
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 10
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, cocoa nibs, granulated sugar, baking powder, and salt.
- 11
- 12
Combine Mixtures
Pour the wet ingredients into the dry ingredients and mix until a dough forms. It will be slightly sticky.
- 13
Shape the Dough
Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide on the baking sheet.
- 14
Bake the Logs
Bake for 25-30 minutes or until firm and lightly browned. Remove from the oven and let cool slightly.
- 15
Slice and Bake Again
Once cool enough to handle, slice the logs diagonally into 1/2-inch thick pieces. Place the slices back on the baking sheet and bake for an additional 10-15 minutes until dry and crisp.
- 16
Cool Completely
Remove from the oven and let them cool completely on a wire rack before serving.