Coffee creme brulee
Coffee crème brûlée is a rich dessert that blends creamy custard made from sour cream and egg yolks with bold espresso coffee. Finished with a crunchy caramel topping, it's a delightful treat for coffee enthusiasts.
Cook time 40 min
Prep time 10 min
Ingredients:
3 cups light sour cream8 yolks
3/4 cup sugar
1 cup espresso coffee
Coffee creme brulee is a delicious twist on the classic French dessert, combining the rich and creamy texture of creme brulee with the bold and aromatic flavor of espresso coffee. This decadent dessert is perfect for coffee lovers and makes for an impressive end to any meal.
Instructions:
- Preheat your oven to 300°F (150°C).
- In a medium-sized mixing bowl, combine the light sour cream, egg yolks, ½ cup (115g) of the sugar, and the espresso coffee. Whisk together until well combined and smooth.
- Pour the mixture evenly into 6-8 ramekins, filling each about ¾ full.
- Place the filled ramekins in a large baking dish. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath will help cook the custard evenly and prevent cracking.
- Carefully place the baking dish in the preheated oven and bake for about 40-50 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Just before serving, evenly sprinkle the remaining ¼ cup (55g) of sugar over the tops of the chilled custards. Use a kitchen torch to carefully melt and caramelize the sugar until it forms a crisp, golden-brown crust. Alternatively, you can broil the custards in the oven for a few minutes, but watch closely to prevent burning.
- Allow the brûlées to sit for a couple of minutes to let the caramelized sugar set. Serve immediately and enjoy the delightful balance of creamy coffee custard and crunchy caramelized sugar.
This coffee creme brulee is a delightful fusion of creamy custard and robust coffee flavor. With its caramelized sugar crust and silky-smooth texture, it's sure to satisfy your sweet tooth and impress your guests. Enjoy your homemade gourmet dessert!
Coffee creme brulee FAQ:
Bake the Coffee Creme Brulee for about 40 to 50 minutes at 300°F (150°C). The custards should be set but still slightly jiggly in the center when done.
Store any leftover Coffee Creme Brulee in the refrigerator, covered with plastic wrap, for up to 3 days. Avoid adding the caramelized sugar topping until just before serving to maintain its crispness.
If you need a substitute for light sour cream, you can use plain Greek yogurt or a mixture of regular sour cream and milk to achieve a similar consistency and tartness.
Yes, you can use brewed coffee in place of espresso. However, the flavor may be milder, so consider using a robust coffee to maintain the rich taste of the dessert.
The custards are done when they are set but still slightly jiggly in the center. A gentle shake of the ramekin will help you check for doneness; they should not look liquidy.
Tips:
- Ensure to temper the egg yolks by gradually adding the hot espresso coffee to prevent curdling.
- Strain the mixture through a fine sieve before baking to remove any cooked egg bits for a smoother texture.
- Allow the dessert to cool at room temperature before refrigerating it to prevent condensation on the surface.
- For an even caramelized sugar crust, use a kitchen torch to broil the sugar until golden and crisp.
- Chill the creme brulee for at least 4 hours or overnight for the best texture and flavor.
Nutrition per serving
6 ServingsCalories 350kcal
Protein 8g
Carbohydrates 36g
Fiber 0.00g
Sugar 30g
Fat 18g
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