Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 300 degrees F.

In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.

In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.

Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the

top.

Place ramekins into a roasting pan. Transfer to oven. Before closing oven

door, pour water into pan (but not into the ramekins themselves!) until it

reaches 1/2 way up the side of the ramekins.

Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.

When brulees have fully solidified and cooled down, sprinkle 1 1/2

tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.

Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Ina Garten

Creme Brulee

Recipe courtesy of Alton Brown

Creme Brulee

Recipe courtesy of Ree Drummond

Chocolate Pots de Creme

Recipe courtesy of Alex Guarnaschelli

Sour Cream Coffee Cake

Recipe courtesy of Ina Garten

Creme de Menthe Brownies

Recipe courtesy of Sandra Lee

Ponche Creme

Recipe courtesy of Roger Mooking

Chocolate Truffle Pots de Creme

Recipe courtesy of Food Network Kitchen

Savory Coeur a la Creme

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking