Créme Brûlée
This is a sophisticated twist on a French Classic. This créme brûlee uses a hint of espresso powder to deepen the vanilla custard, creating a mocha-like richness that goes beyond the usual one dimension of just vanilla. The coffee notes also highlight the caramelization of the sugar, making it taste more like toffee than just sweet.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Units
Scale
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/3 cup sugar
- 2 tablespoons maple syrup
- 1/4 teaspoon espresso powder
- 1 pinch salt
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F. In a medium saucepan heat the heavy cream over medium heat, stirring frequently. Watch closely for steam until it just reaches an almost simmer. Do not heat the cream beyond that.
- In a medium bowl, whisk together the egg yolks, sugar, maple syrup, espresso powder, salt and vanilla. Gradually pour the hot cream in a thin drizzle into the egg mixture. Start slow to avoid cooking the eggs. Keep whisking constantly as you drizzle until all the cream is added.
- Start a kettle to boil about 4 cups of water. Strain the egg and cream mixture through a fine mesh strainer. Discard anything left on the strainer. Divide the mixture between six 4 ounce ramekins and place the ramekins in a casserole dish.
- Once the water comes to a boil, fill the casserole dish about halfway up the ramekins, creating a water bath. Bake for 30 to 35 minutes, depending on the shape of your ramekins. A more shallow ramekin will take closer to 30 minutes. A taller ramekin will take closer to 35 minutes. The centers should be nearly set and a slight wiggle in the middle. Be careful not to jiggle the casserole pan too much and get water from the water bath onto your creme brulee.
- Transfer the ramekins on to a wire rack to cool to room temperature, about 1 to 2 hours. Cover and refrigerate the creme brulee for at least 2 hours or up to 3 days.
- When ready to serve, sprinkle 1 to 2 teaspoons of sugar on each custard. Swirl to help spread the sugar evenly. Use a kitchen torch over the sugar, moving in a circular pattern until the whole surface is caramelized a deep amber color.
Notes
- Wait until serving to create the caramelized topping. The moist texture of the custard will soften the topping the longer it sits.
Find it online: https://moderateposh.com/creme-brulee/