Coffee Crème Brûlée
1 qt heavy cream
1-1/2 cups dark Italian roast coffee beans
10 large egg yolks
2/3 cup sugar
1 tsp vanilla extract
1/4 tsp salt
5 Tbs superfine sugar
Heat oven to 325°F. Bring cream, sugar and coffee to boil. Cover and reduce heat to simmer. Steep at a bare simmer for 30 minutes. Strain through a fine-mesh sieve into a medium bowl and discard solids.
Whisk yolks, vanilla extract and salt in large bowl until salt is dissolved and mix is pale and slightly thickened. Gradually add cream in slow steady stream while whisking gently until combined.
Divide custard among dishes filling almost to top. Place in roasting pan in oven and pour boiling water in pan to reach half-way up sides of dishes. Bake 30 minutes until custards are set around the edges but still loose in the center.
Let cool in pan 10 minutes and remove from water bath. Cover with plastic wrap, pressing onto surface and refrigerate 3 hours to 2 days. (Plastic wrap is not necessary unless refrigerating longer than 3 hours.)
If using torch, just before serving sift 1 1/2 tsp or 1 Tbs superfine sugar over top, depending on the size of the ramekins (5 or 10). Wipe edges clean and hold torch at a 90° angle, 3 - 4 inches from surface and use sweeping motion to caramelize the top.
If using broiler, freeze custards 20 minutes before topping with sugar. Preheat broiler and place custards on rimmed baking sheet surrounded with ice cubes. Broil, rotating sheet once, until tops are golden brown, 2 - 3 minutes. If molds become warm, refrigerate a few minutes before serving.
Makes 5, 9-ounce mold size servings or 10, 1/2-cup ramekins
1-1/2 cups dark Italian roast coffee beans
10 large egg yolks
2/3 cup sugar
1 tsp vanilla extract
1/4 tsp salt
5 Tbs superfine sugar
Heat oven to 325°F. Bring cream, sugar and coffee to boil. Cover and reduce heat to simmer. Steep at a bare simmer for 30 minutes. Strain through a fine-mesh sieve into a medium bowl and discard solids.
Whisk yolks, vanilla extract and salt in large bowl until salt is dissolved and mix is pale and slightly thickened. Gradually add cream in slow steady stream while whisking gently until combined.
Divide custard among dishes filling almost to top. Place in roasting pan in oven and pour boiling water in pan to reach half-way up sides of dishes. Bake 30 minutes until custards are set around the edges but still loose in the center.
Let cool in pan 10 minutes and remove from water bath. Cover with plastic wrap, pressing onto surface and refrigerate 3 hours to 2 days. (Plastic wrap is not necessary unless refrigerating longer than 3 hours.)
If using torch, just before serving sift 1 1/2 tsp or 1 Tbs superfine sugar over top, depending on the size of the ramekins (5 or 10). Wipe edges clean and hold torch at a 90° angle, 3 - 4 inches from surface and use sweeping motion to caramelize the top.
If using broiler, freeze custards 20 minutes before topping with sugar. Preheat broiler and place custards on rimmed baking sheet surrounded with ice cubes. Broil, rotating sheet once, until tops are golden brown, 2 - 3 minutes. If molds become warm, refrigerate a few minutes before serving.
Makes 5, 9-ounce mold size servings or 10, 1/2-cup ramekins
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