Preheat oven to 325°F.
In a pan or heavy-bottomed pot add cream and vanilla extract.
Heat the cream to just under a boil and sprinkle the ground coffee over top, stir and steep for 3 minutes. Pass the cream through a coffee filter or fine sieve to remove the ground coffee.
In a large bowl add sugar and egg yolks, whisk until smooth.
Carefully pour the hot cream into the egg yolks, slowly at first so the hot cream and yolks mix together evenly. Mix well and strain through a fine sieve to get a smooth custard.
Pour the custard into medium-sized ramekins (3/4 cup) and put in a bain-marie* (hot water bath).
Carefully place in oven and bake for 35-40 minutes until the custard is set.
Carefully remove from the oven
Let the crème brûlées cool in the water for 30 minutes and refrigerate until needed
Sprinkle a thin and even coating of white sugar over top and caramelize with a blow torch or under a broiler.
*Bain-marie: Use a large flat-bottom roasting tray. Add filled ramekins to the roasting tray, carefully add hot water so that it sits ¾ of the way up the ramekins.
- 2 cups whipping cream
- 1 tsp. vanilla extract (use the best quality vanilla extract you can get, it makes a difference)
- 3 tbsp. Van Houtte® French Vanilla ground coffee
- ¼ cup white sugar
- 6 egg yolks
- White sugar to caramelize
Chef Michael Allemeier
With more than three decades’ worth of experience working in top Canadian kitchens, Allemeier has served in such lofty roles as Executive Chef at Vancouver’s Bishops Restaurant, at Calgary’s Teatro Restaurant, and at Mission Hill Family Estate Winery in the Okanagan Valley. The third Canadian to receive the title of Master Chef, Allemeier currently teaches over 500 burgeoning young chefs at the Southern Alberta Institute of Technology.