Name: Espresso Crème Brûlée – Full of Flavor Creamy Recipe
Yield: 4 Servings
Ingredients: Heavy Cream: 1 1/3 Cup; Eggs: 3 Yolks; Espresso: 1 shot; Vanilla extract: 1/2 Tsp; Sugar: 1/3 Cup

Features:

Cuisine:

French

Serves 4
Medium

Ingredients

1 1/3 Cup Heavy Cream
3 Yolks Eggs
1 shot Espresso
1/2 Tsp Vanilla extract
1/3 Cup Sugar
and more for the brulee

Directions

This is a wonderful take on the familiar french dessert. This espresso crème brûlée is made with a strong espresso shot and gives a delicious coffee taste!

You can also try to make it with other types of coffee. They will each give a slightly different flavor. Personally my suggestion is to use what you usually drink and since I’m a coffee addict I like my coffee very strong!

There are only five ingredients in this recipe so it’s easy quite easy to make but it does require you to be careful with the technique otherwise the custard might turn to sweet scrambled eggs…. If you follow the directions below you should get a lovely creamy custard. see the picture!

Some tips for success:

You need a good burner. It is possible to caramelize the sugar in the oven under the grill but you control the process much better with a burner.
All of the ingredients you’re using should be in room temperature
When you’re adding the warm cream to the eggs do it very carefully. little by little and stir it well each time you add it. after the temperature of the eggs has risen enough you can add the rest of the cream with no fear!

For more classic desserts you could try making our gorgeous Cream Puffs or Lemon Meringue Tart

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Steps

1 Done 10 Minutes	Making The Custard Heat the cream and sugar on a medium heat. When it starts to simmer set aside. Mix the egg yolks with the vanilla (you can also use a vanilla stick but because this is an espresso brulee pure vanilla extract works just fine). Beat the eggs and vanilla. Add the cream carefully. The temperature should rise slowly so each time add a bit more. When all the cream is added you can pour the espresso in (Better if the espresso is in room temperature).
2 Done 20 - 25 Minutes	Baking The Custard Heat the oven to 300F / 150C. Pour the custard in 4 brulee dishes and set on a baking pan. Pour water in the baking pan to reach at least half the hight of the brulee dishes. Bake for 20-25 minutes. Take out when the custard is almost firm i.e. all but the center is firm enough.
3 Done 8 Hours	Caramelizing the custard Let the custards rest outside till they reach room temperature. Move them to cool in the fridge overnight. Before serving take out of fridge. Sprinkle a nice coat of brown sugar on top. With a burner gently broil the sugar till it caramelize.