
The recipe comes from an old book of mine called Espresso: culture and cuisine (by Karl Petzke and Sara Slavin), which has a number of recipes in it that I have relied on over the years and keep revisiting such as Espresso syrup, Espresso and Hazelnut Cheesecake and Biscotti with toasted espresso beans.
Espresso Crème Brûlée
2 cups heavy cream
1/2 c milk
1/4 caster sugar
1/2 c brewed espresso
3 whole eggs
3 egg yolks
1/2c demerara sugar (or white sugar)
2 tbsp finely ground espresso
Preheat oven to 150C (300F). In a medium saucepan, combine the cream, milk, sugar and brewed espresso. Place over medium heat for 3 to 5 minutes, or until war, do not let mixture boil. Remove from heat. In a medium bowl, beat together eggs and egg yolks. Gradually stir or whisk the beaten eggs into the heated mixture, then cook over a medium heat stirring constantly.
Pour the mixture into 8 150 ml (6 ounce) custard cups and place the cups in a shallow baking dish. Add water to the dish to halfway up the sides of the cups. Bake for 35-45 minutes, or until custards are set in the centre. Remove from baking dish and let sit for 1 hour.
Sprinkle sugar over top of each custard. Apply heat (with blow torch, or put under a hot grill) until sugar begins to melt being careful not to let it burn. It should caramelise and form a liquid, sprinkle on a little espresso grounds, while the sugar is still warm.





3 comments:
Linda for your first time making brulee, you did a wonderful job. It looks really delish!
Maria
x
Yay for the electric blowtorch - I've been eyeing them up for ages! How very cool, and a good excuse to make creme brulee more often! ;) Looks and sounds utterly gorgeous :):)
Don't you just love blow torches! Too much fun! The dessert looks lovely!
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