Espresso crème brulée recipe
Crème brulée is always a popular dinner party dessert, and this espresso version adds a sophisticated twist.
To serve six, you’ll need:
- 350 ml double cream
- 125 ml full fat milk
- 6 large egg yolks
- 75 grams caster sugar
- 2 tablespoons Demerara sugar
- To serve (optional) tuile biscuits, chocolate coated coffee beans or fresh mint sprigs
You’ll also need 50ml of freshly made strong espresso coffee, made from freshly roasted coffee beans. You could also add a tablespoon of Tia Maria or Kahlua coffee liqueur, if you like. In addition, you’ll need six ramekins or ovenproof crème brulée dishes.
What to do:
- Start by preheating the oven to 140 degrees Celcius or 290 degrees Farenheit. Stand the dishes on a baking tray or fit them into a larger ovenproof dish.
- Pour the cream and milk into a heavy-bottomed saucepan,and gently heat until almost boiling. Stir in the coffee and add the liqueur if using. Remove from the heat and allow to cool slightly.
- Separately, whisk the egg yolks until pale yellow and creamy. Pour on the cream mixture a little at a time, beating well after each addition (don’t be tempted to pour it all on at once or the eggs may curdle, and you’ll end up with espresso scrambled eggs).
- Add the caster sugar, and beat until fully combined, then pass through a sieve into a jug.
- Divide the mixture equally between the six dishes, filling them no more than 1.5 cm from the top. Put the baking tray or dish into the oven and bake for about 45 mins until the custard is set but still slightly wobbly; it should move if you touch it with a finger. Allow to cool, then put in the fridge until required (you can prepare up to this stage the night before, if necessary).
- Just before serving, sprinkle the Demerara sugar over the surface of the custards, then caramelise with a cook’s blow torch. Alternatively you can do the caramelising process under a hot grill, but in this case let the dishes come up to room temperature first or they might crack.
- Serve garnished with chocolate covered coffee beans, mint springs or with a couple of tuile biscuits on the side.
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