Have you had coffee-flavored Creme Brulee? I’d never known coffee and creme brulee were such a perfect combination until this time when I tried this recipe. This Brulee was very smooth and delicious with a rich creamy flavor. Finishing it with a glazed sugar on top by using a torch wasn’t easy to do but you’ll get sort of used to doing it after trying a few of them. Apply a generous amount of white sugar on top of the Brulee and hold your torch in the center of the Brulee and heat up until the sugar turns brown. Rotate your ramekin so that browned sugar will spread out evenly while heating it by the torch with a circulating move. Try not to burn the sugar like I did with the few first Brulee, although Creme Brulee means “burnt cream” in French! If you want lighter/delicate Brulee, try use more amount of milk instead of cream. Enjoy!
- Serves 12:
- Amount Unit Product
- 14 fl oz Milk
- 26 fl oz Cream
- 1 oz Coffee Beans
- 1 Vanilla Bean
- 5 oz Sugar
- 8 oz Egg Yolks
- Mise en Place with a sanitizer.
- Preheat the oven to 350ºF.
- Heat the milk and cream with the coffee beans and vanilla bean.Remove from the heat, mix in half of the sugar and steep for 30 minutes.
- Whisk egg yolks and the other half of the sugar in a bowl until pale and creamy.
- Add the milk mixture into the egg mixture gradually while stirring, then strain.
bruleemixture into the molds and fill the baking tray with water up to ⅓ of the way up the mold. Cover with foil and bake for 30 - 40 minutes until set.
is uniformcolor and smooth after baking and caramelize with a torch properly.
- Served warm or cool on a clean dish.