Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1/2 vanilla bean, split and scraped
- 5 egg yolks
- 1/4 cup Moke coffee beans, coarsely ground
- 1/4 cup brown sugar
Special equipment needed:
- Blowtorch
- 6 ramekins
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a saucepan, heat the heavy cream, granulated sugar, and vanilla bean over medium heat until it comes to a simmer.
3. Remove from heat and add the Moke coffee beans. Let steep for 10 minutes.
4. Strain the mixture through a fine-mesh sieve into a bowl.
5. In a separate bowl, whisk the egg yolks until they are pale and thick.
6. Slowly pour the coffee-infused cream into the egg yolks, whisking constantly.
7. Divide the mixture evenly among the 6 ramekins.
8. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
9. Bake for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
10. Remove the ramekins from the water bath and let cool to room temperature.
11. Cover and refrigerate for at least 2 hours or overnight.
12. When ready to serve, sprinkle brown sugar evenly over the top of each custard.
13. Using a blowtorch, caramelize the sugar until it forms a crispy crust.
14. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 394
Fat per serving: 30g
Carbohydrates per serving: 28g
Protein per serving: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with honey or maple syrup.
- Moke coffee beans can be substituted with any other coffee beans of your choice.
Variations:
- Add a pinch of cinnamon or nutmeg to the custard mixture for a warm, spicy flavor.
- Top the custards with fresh berries or a dollop of whipped cream for a fruity twist.
- Use a different type of sugar for the crust, such as turbinado or demerara sugar.
Tips and tricks:
- Make sure to strain the coffee-infused cream to remove any coffee grounds or sediment.
- To prevent the custard from curdling, make sure to whisk the egg yolks constantly while adding the hot cream.
- Let the custards cool to room temperature before refrigerating to prevent condensation from forming on the surface.
- Use a kitchen torch to caramelize the sugar evenly and avoid burning it.
Storage instructions:
Store the custards in the refrigerator, covered, for up to 3 days.
Reheating instructions:
Do not reheat the custards as the caramelized sugar will melt. Serve cold.
Presentation ideas:
Serve the custards in the ramekins or unmold them onto a plate for a more elegant presentation.
Garnishes:
Garnish with fresh berries, mint leaves, or a sprinkle of cocoa powder.
Pairings:
Pair with a cup of hot coffee or espresso for a delicious coffee-themed dessert.
Suggested side dishes:
Serve with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting advice:
If the custard is overcooked, it will become grainy and curdled. If it is undercooked, it will be too runny and not set properly.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Crème brûlée is a classic French dessert that dates back to the 17th century. The dish was originally called "burnt cream" and was a favorite of the French aristocracy.
Flavor profiles:
This Moke Crème Brûlée has a rich, creamy texture with a bold coffee flavor and a crispy caramelized sugar crust.
Serving suggestions:
Serve as a dessert after a dinner party or as a special treat for coffee lovers.
Related Categories
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Region: French
Taste: Rich, Creamy, Sweet, Caramelized, Vanilla