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Coffee crème bruleeDifficulty: Easy
Crème brûlée, also known as burned cream, burnt cream, Trinity cream, or crema catalana, is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. It’s much easier to make then you think! Let me show you how.
3 cups of heavy cream
1.5 tsp of vanilla extract
1/4 tsp of salt
7 egg yolks
3/4 cups of sugar
1 tbsp. of instant espresso coffee powder
- For the brulee topping
6 tsp. of fine white sugar
Let’s make it
- Set the oven to 325 F.
- Bring a pot or tea pot of water to a boil (~7 cups), you will need it to pour into a baking dish to make a nice water bath for the ramekins 🙂 .
- Heat the cream in a pot on medium heat until it simmers (don’t need to boil it).
- In a bowl whisk yolks, sugar, vanilla, and salt.
- Gradually add cream to a yolk mixture, tempering them, meaning you add maybe a quarter of cup of a cream at a time, whisking the yolk mixture constantly with a whisk until half of cream is added, then you can pour the rest at once. Or you can keep pouring cream in a slow stream constantly, but keep whisking yolk mixture so it won’t scumble.
- Place ramekins in a deep baking dish.
- Distribute mixture into ramekins.
- If there any bubbles on the top, scoop it out with the spoon or blow it with the kitchen torch.
- Into a baking dish with ramekins pour hot boiling water until half of the ramekins is submerged, giving them a bath (~1/2 inch).
- Carefully put the baking dish with ramekins into the oven and bake for 30-40 min until they set. You also can use a thermometer, it should be 170 F.
- Remove the ramekins from the baking dish and cool completely to a room temperature, then cover with the plastic wrap and refrigerate for at least 4 hours, but could be made up to 2 days in advance.
- Right before serving, pour 1 tsp. of sugar on the top and brulee with a kitchen torch, then decorate with fresh berries.