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Coffee & Creme Brulee

Recipe courtesy of Jeff Mauro

Show: The Kitchen

Episodes: Party Faves! and Let's Dinner Party

Coffee & Creme Brulee

Name: Coffee & Creme Brulee
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 8 servings
Ingredients: 1 quart heavy cream; 1 tablespoon instant espresso powder; 1 tablespoon vanilla bean paste; 6 large egg yolks; 1/2 cup granulated sugar; 1/4 cup turbinado sugar; 1/4 cup chocolate-covered espresso beans, crushed, optional

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Level: Intermediate

Total: 4 hr 45 min (includes cooling and chilling time)
Active: 30 min

Yield: 8 servings

Level: Intermediate

Total: 4 hr 45 min (includes cooling and chilling time)
Active: 30 min

Yield: 8 servings

Ingredients

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1 quart heavy cream

1 tablespoon instant espresso powder

1 tablespoon vanilla bean paste

6 large egg yolks

1/2 cup granulated sugar

1/4 cup turbinado sugar

1/4 cup chocolate-covered espresso beans, crushed, optional

Directions

Watch how to make this recipe.

Special equipment:

eight 6-ounce ramekins; a kitchen torch

Preheat the oven to 325 degrees F.
In a medium saucepan, add the heavy cream, espresso powder and vanilla bean paste. Bring to a light simmer, then let simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes to 1 hour.
In a nonreactive bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Place eight 6-ounce ramekins in a large roasting pan or baking dish. Pour the mixture into the ramekins. Place the roasting pan in the oven, then pour hot water into the bottom of the roasting pan, enough so the water comes about halfway up the sides of the ramekins. Bake until set and just a teensy bit jiggly, 30 to 35 minutes. Remove the ramekins from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill. If storing longer (up to 2 days), tightly wrap each ramekin in plastic wrap to ensure freshness.
Evenly sprinkle the top of each ramekin with the turbinado sugar. Using a brulee torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit a few minutes. Serve topped with some crushed chocolate-covered espresso beans, if desired.