Coffee Crème Brûlée
Thiscoffee crème brûlée is easily made with just 4 simple ingredients. Creamy,delicious and perfect for entertaining.
Equipment
- Large bowl
- medium saucepan
- whisk
- 6 ramekins or 8 shallow dishes
- 2 deep oven trays
- measuring jug – optional
- blow torch - optional
Ingredients
- 4 egg yolks
- 50 g granulated sugar
- 50 g caster sugar
- 600 ml double cream
- 4 teaspoon espresso powder
Instructions
- Preheat the oven to 150 C / 300 F / 130 FAN / Gas 2.
- Separate the eggs and place the yolks in a mixing bowl with the caster sugar.
- Whisk for 2 minutes, until the mixture is pale and frothy.
- Blend the espresso powder with hot water from a recently boiled kettle and leave to cool.
- Place the cream in a saucepan over a low to medium heat. Bring to simmer then remove from the heat and cool.
- Whisk a very small amount of cream into the egg yolks, then gradually pour in the rest, whisking all the time.
- Stir in the coffee.
- Fill the ramekins with the mixture and place in a deep sided roasting tray.
- Pour in hot water from a kettle so that it comes halfway up the sides.
- Bake ramekins for an hour and shallow dishes for 30 minutes, or until the custard is just set.
- Remove from the water bath, leave to cool then refrigerate for an hour.
- For the topping, spread a layer of sugar over the baked custard.
- Use a blow torch to caramelise the sugar. Alternatively, place under a very hot grill, watching constantly.
- The topping will harden in a few minutes, but it's best to put the desserts in the fridge for a few minutes before serving.
Nutrition
Calories: 447kcalCarbohydrates: 20gProtein: 5gFat: 40gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 243mgSodium: 33mgPotassium: 133mgSugar: 20gVitamin A: 1652IUVitamin C: 1mgCalcium: 83mgIron: 0.5mg
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