Best 2 Coffee Caramel Creme Brulee Recipes
Indulge in the exquisite Coffee Caramel Crème Brûlée, a symphony of flavors that will tantalize your taste buds. This classic French dessert gets a delightful twist with the addition of rich coffee and velvety caramel, creating a harmonious blend of textures and flavors. The smooth, creamy custard is infused with the robust aroma of coffee, while the caramelized sugar topping adds a delightful crunch and a hint of bitterness that perfectly complements the sweetness of the custard. With easy-to-follow instructions and step-by-step guidance, this recipe will help you create an impressive dessert that is sure to impress your guests. Additionally, we offer variations of this classic recipe, including a decadent Chocolate Crème Brûlée and a refreshing Citrus Crème Brûlée, allowing you to explore a range of flavors and find your perfect match.
Check out the recipes below so you can choose the best recipe for yourself!
COFFEE-CARAMEL CRèME BRûLéE
The custard in this clever crème brùlée tastes just like a rich caramel cappuccino.
Provided by Sarah Patterson Scott
Categories Coffee Milk/Cream Egg Dessert Broil Valentine's Day Engagement Party Bon Appétit
Yield 8 servings
Number Of Ingredients 8
Steps:
- Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
- Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
- Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
- Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
- Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
- Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
COFFEE-CARAMEL CREME BRULEE
Recipe from Bon Appetit, March, 2009 which says that the custard in this creme brulee tastes just like a rich caramel cappuccino. Posted for ZWT 8 - France.
Provided by DailyInspiration
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring 1 cup cream and coffee beans to a simmer in a heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
- Preheat oven to 325 degrees F. Stir 2/3 cup sugar and 1/2 cup water in a heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil, brushing down sides of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
- Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
- Arrange 8 (2/3 - 3/4 cup) ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of cups.
- Bake custards until just set in center, 65-70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
- Sprinkle top of each custard with 1 teaspoons raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternate method - preheat broiler. Arrange custard cups on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
Nutrition Facts : Calories 451.7, Fat 33.5, SaturatedFat 19.7, Cholesterol 288.4, Sodium 129, Carbohydrate 34.1, Sugar 29.4, Protein 5.7
Tips:
- Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling.
- Use Fresh Ingredients: The fresher your ingredients, the better your crème brûlée will taste. This is especially important for the cream, milk, and eggs.
- Don't Overcook the Custard: The custard should be cooked until it is just set. If you overcook it, it will become tough and rubbery.
- Chill the Custard Thoroughly: Before you brûlée the custard, make sure it is completely chilled. This will help the sugar caramelize evenly.
- Use a Kitchen Torch: A kitchen torch is the best way to brûlée the custard. If you don't have a kitchen torch, you can use a broiler, but be careful not to burn the custard.
Conclusion:
Coffee Caramel Crème Brûlée is a delicious and elegant dessert that is perfect for any occasion. With its rich coffee flavor, creamy custard, and caramelized sugar topping, this dessert is sure to impress your guests. So next time you're looking for a special dessert to make, give Coffee Caramel Crème Brûlée a try.
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