Coffee Creme Brûlée Recipe
Our Coffee Creme Brûlée pairs perfectly with a French Press.
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Ingredients
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Ingredients
Method
Instructions
Prepare the Cream Mixture
In a medium saucepan, combine heavy cream, whole milk, granulated sugar, freshly brewed coffee, and vanilla extract. Heat over medium heat until the mixture is hot but not boiling, stirring occasionally.
Combine Mixtures
Gradually add the hot cream mixture to the egg yolks, whisking constantly to temper the yolks. Make sure not to add the hot mixture too quickly to prevent the eggs from scrambling.
Strain Mixture
Strain the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
Bake the Custards
Preheat the oven to 325°F (160°C). Pour the custard 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.
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
Caramelize the Sugar
Before serving, sprinkle about 1/2 tablespoon of additional granulated sugar over the top of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a crispy layer. Allow to cool for a minute before serving.