Espresso Crème Brûlée
A personal favourite of mine, this Crème Brûlée will reach all your taste buds. It offers the sweet from the Crème Brûlée with a light fruity acidity, and bitterness from the Velvety & Fruity, Espresso Riserva - Medium Roast.
Ingredients:
2 cups whipping cream
½ cup milk
¼ cup granulated sugar
½ cup Van Houtte Espresso Riserva - Medium Roast, freshly brewed
3 eggs
3 egg yolks
½ cup brown sugar
2 tbsp Van Houtte Espresso Riserva - Medium Roast whole bean coffee, finely ground
Directions:
Preheat oven to 300º F.
In a medium saucepan, combine cream, milk, granulated sugar and brewed espresso over medium heat for 3-6 minutes. Do not let boil.
Remove from heat.
In a bowl, beat together eggs and egg yolks. Gradually whisk beaten eggs into heated mixture. Cook over medium heat for 3 more minutes, stirring constantly.
Pour entire mixture into six 6 oz. custard cups. Place cups in a shallow oven-safe dish. Fill the dish with water half way up the cups. Bake for 35-45 minutes or until custard is well set in the middle.
Remove custard cups from dish and let stand 1 hour.
Set oven to broil. Sprinkle brown sugar evenly on surface of each custard cups. Place cups under broiler for 2-3 minutes or until sugar begins to melt.
Be careful not to burn. While sugar is still warm, sprinkle ground espresso lightly on surface of each custard.
Makes 6 servings.
BON APPETIT!
