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
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Bipin Chand
[email protected]This creme brulee is just okay. It's not bad, but it's not great either. I wouldn't make it again.
Sandaya Priyadarshani
[email protected]The texture of this creme brulee is a bit too dense for my taste. I would recommend cooking it for a shorter amount of time.
Cate A
[email protected]The coffee flavor in this creme brulee is a bit too strong for me. I would recommend using less coffee in the recipe.
Yvng S3UCE
[email protected]This creme brulee is a bit too sweet for my taste. I would recommend using less sugar in the recipe.
Kailyn Posey
[email protected]I made this creme brulee for my family, and they loved it! It's a great dessert for a crowd.
Christine nakityo
[email protected]This creme brulee is so smooth and creamy. It's the perfect dessert for a special occasion.
Saidiyah Brathwaite
[email protected]The caramel topping on this creme brulee is so good! It's the perfect balance of sweet and crunchy.
Khanyisile Mamvundla
[email protected]The coffee flavor in this creme brulee is amazing! It's the perfect dessert for a coffee lover.
Sihle Mathibela
[email protected]This was my first time making creme brulee, and it was easier than I thought! The recipe was clear and easy to follow, and the results were delicious.
Ruby Cane-McCree
[email protected]I've made this creme brulee several times now, and it always turns out perfectly. It's a great recipe for a special occasion or a simple weeknight dessert.
Dipesh Poudel
[email protected]This coffee caramel creme brulee was a hit at my dinner party! The coffee and caramel flavors were perfectly balanced, and the texture was smooth and creamy. My guests loved the caramelized sugar topping, which added a nice crunch. I will definitely