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Recipes |
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Crème Brûlée à l'espresso |
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| Ingredients: |
| 2 c whipping cream |
| ½ c milk |
| ¼ c granulated sugar |
| ½ c Van Houtte Espresso, freshly brewed |
| 3 whole eggs |
| 3 egg yolks |
| ½ c brown sugar |
| 2 tbsp espresso, finely ground |
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Preheat oven to 300º F.
In a medium saucepan, heat cream, milk, sugar and Espresso for 3 to 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 again for 3 minutes, stirring constantly.
Pour entire mixture into six 6 oz. custard cups. Place cups in a shallow oven dish. Fill dish with water to semi-immerse cups. Bake for 34 to 45 minutes or until custard sets. Remove from the dish and let stand for 1 hour.
Sprinkle brown sugar evenly on top of each custard. Set oven to broil.
Place under broiler for 2 to 3 minutes or until sugar begins to melt. Be careful not to burn. While sugar is still warm, sprinkle each custard lightly with espresso.
Makes 6 servings. |
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| Copyright © 2005. Van Houtte Inc. All Rights Reserved. |
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