Coffee Crème Brûlée (Print Version)
# Ingredients:
01 -
2 cups heavy cream.
02 -
2 tablespoons finely ground coffee (espresso or coffee beans).
03 -
5 large egg yolks.
04 -
1/2 cup granulated sugar.
05 -
1 teaspoon vanilla extract.
06 -
2 tablespoons light brown sugar (for topping).
# Instructions:
01 -
Preheat the oven to 325°F (163°C). Place four 6-ounce ramekins in a roasting pan.
02 -
In a saucepan, heat the heavy cream and ground coffee over medium heat, stirring occasionally. Once it begins to simmer, remove from heat and let steep for 10 minutes.
03 -
Whisk the egg yolks and granulated sugar in a separate bowl until smooth and light.
04 -
Slowly strain the coffee-infused cream into the egg mixture, whisking constantly to prevent curdling.
05 -
Add vanilla extract and mix well.
06 -
Pour the custard mixture evenly into the prepared ramekins.
07 -
Add hot water to the roasting pan until the ramekins are halfway submerged.
08 -
Bake for 40-45 minutes, until the custard is set but slightly jiggly in the center.
09 -
Let cool, then refrigerate for at least 2 hours.
10 -
Before serving, sprinkle light brown sugar on top and caramelize using a kitchen torch.
# Notes:
01 -
Steeping the coffee: Let the cream and coffee steep for 10 minutes to extract the full flavor of the coffee.
02 -
Caramelizing the top: Use a kitchen torch for the best crispy caramelized sugar crust.