Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks
- 1/4 cup freshly brewed espresso
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup brown sugar
Special equipment needed:
- 6 ramekins
- kitchen torch
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a medium saucepan, heat heavy cream and granulated sugar over medium heat until sugar is dissolved.
3. In a separate bowl, whisk egg yolks, espresso, vanilla extract, and salt until well combined.
4. Slowly pour the hot cream mixture into the egg mixture, whisking constantly.
5. Strain the mixture through a fine-mesh sieve into a large measuring cup.
6. Divide the mixture evenly among the 6 ramekins.
7. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
8. Bake for 35-40 minutes or until the edges are set and the center is slightly jiggly.
9. Remove the ramekins from the water bath and let cool to room temperature.
10. Cover and refrigerate for at least 2 hours or overnight.
11. Before serving, sprinkle a thin layer of brown sugar over the top of each ramekin.
12. Using a kitchen torch, carefully melt the sugar until it forms a crispy caramelized layer.
13. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories: 420
Fat: 34g
Carbohydrates: 25g
Protein: 4g
Substitutions for ingredients:
- Heavy cream: Half-and-half or whole milk can be substituted, but the texture and flavor may be affected.
- Granulated sugar: Brown sugar or honey can be used instead.
- Espresso: Strong brewed coffee or instant coffee can be used instead.
Variations:
- Chocolate Espresso Crème Brûlée: Add 1/2 cup of chopped dark chocolate to the cream mixture before heating.
- Vanilla Bean Crème Brûlée: Replace the espresso with the seeds of 1 vanilla bean.
- Pumpkin Spice Crème Brûlée: Add 1/2 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice to the cream mixture before heating.
Tips and tricks:
- Be sure to strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Use a kitchen torch to caramelize the sugar instead of broiling in the oven for a more even and controlled result.
- Let the crème brûlée cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Cover and refrigerate for up to 3 days.
Reheating instructions:
Do not reheat crème brûlée as it will melt the caramelized sugar topping.
Presentation ideas:
Serve the crème brûlée in the ramekins or unmold onto a plate for a more elegant presentation.
Garnishes:
Fresh berries, mint leaves, or a dusting of cocoa powder can be used as a garnish.
Pairings:
Espresso or coffee would be a perfect pairing for this dessert.
Suggested side dishes:
A light salad or fruit would be a refreshing accompaniment to this rich dessert.
Troubleshooting advice:
- If the crème brûlée is not setting, it may not have cooked long enough or the oven temperature may be too low.
- If the caramelized sugar is not forming a crispy layer, the sugar may not have been evenly distributed or the torch may not be hot enough.
Food safety advice:
Be sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Crème brûlée originated in France in the 17th century and was traditionally served as a custard topped with caramelized sugar.
Flavor profiles:
This dessert is rich and creamy with a strong espresso flavor and a crispy caramelized sugar topping.
Serving suggestions:
Serve the crème brûlée chilled with a cup of espresso or coffee for a decadent dessert experience.
Related Categories
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Region: French
Taste: Rich, Creamy, Sweet, Espresso, Caramelized, Espresso-Flavored