Recipe courtesy of Gale Gand

Coffee Brulee Spoonfuls

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 28 min
  • Prep: 5 min
  • Inactive: 8 min
  • Cook: 1 hr 15 min
  • Yield: 20 to 30 servings
Share This Recipe

Ingredients

Directions

Special equipment:
An 8 to 9-inch square baking dish, preferably not aluminum A hot-water bath 20 to 30 spoons, preferably long-handled A kitchen torch
  1. Preheat the oven to 300 degrees F. 
  2. Heat the ground coffee, cream, half-and-half, and vanilla bean in a medium saucepan over medium heat just to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. Whisk the egg yolks with the sugar in a large bowl just until combined. Whisking constantly, gradually pour in the hot cream mixture. Strain the mixture into the baking pan to smooth it and to remove the vanilla bean. 
  3. Place the pan in a hot water bath. Bake in the center of the oven until set but not too firm (it will cook a little more as it cools), 40 to 50 minutes. Remove from the water bath and let cool 15 minutes. Tightly cover with plastic wrap, making sure the plastic does not touch the surface of the custard. (The recipe can be made up to this point and kept refrigerated up to 3 days in advance.) 
  4. Up to 4 hours before serving, fill the spoons with the chilled cooked custard by scooping each spoon into the pan of custard. Round the tops with a small spatula, or a butter knife. Keep cold. Right before serving, fire up your kitchen torch. Top each spoonful of custard with coarse sugar by sprinkling the entire surface and placing it on a baking sheet. Repeat with the remaining spoons. Torch the spoons until the sugar is melted and well browned, about 1 minute. Let cool 1 minute before serving.
Samantha Seneviratne

Chocolate Coffee Scones

8m Easy 100%
CLASS
Justin Warner

Cold Brew Coffee

8m Easy 99%
CLASS
15m Easy 95%
CLASS
17m Easy 99%
CLASS

30m Easy 88%
CLASS
Erin Jeanne McDowell

Coffee Cake Cupcakes

21m Easy 98%
CLASS
18m Easy 98%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now