Recipe courtesy of The Kitchen
Fireside Creme Brulee Coffee
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- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 1 g
- Cholesterol
- 17 mg
- Sodium
- 16 mg
- Level: Easy
- Total: 15 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 329
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 43 g
- Dietary Fiber
- 0 g
- Sugar
- 37 g
- Protein
- 1 g
- Cholesterol
- 17 mg
- Sodium
- 16 mg
Ingredients
Directions
- Preheat the broiler on low. Line a baking sheet with a silicone baking mat.
- Sprinkle 2 teaspoons of the turbinado sugar in a 3 1/2-inch circle on the baking mat; you can use a biscuit cutter as a template if needed. Repeat with the remaining sugar to make 4 sugar circles/discs. Broil until the sugar melts and caramelizes, 1 to 2 minutes. Let cool completely.
- To each of 4 coffee mugs add: 1/4 cup rum cream liqueur, 1 tablespoon light cream, 1 teaspoon vanilla extract and 1 cup coffee. Carefully remove the caramelized sugar discs from the baking mat and place 1 disc on top of each mug. Crack the sugar with a spoon, let it fall into the coffee and stir to dissolve.
