Coffee Crème Brûlée
Nothing elicits “oohs” and “aahs” like a silken crème brûlée.
Serves: 8Hands-on: 10 minutesTotal: 1 hourDifficulty: Easy
- 4 egg yolks
- 2 whole eggs
- 1⁄3 cup superfine sugar
- 3 cups heavy cream
- 1 1⁄2 Tbsp. instant espresso powder
- 1 Tbsp. Kahlua
- 1 cup light brown sugar
- In a large bowl, whisk together egg yolks, eggs, and sugar.
- Place heavy cream and espresso powder in a heavy saucepan over medium heat. Stir until powder is dissolved and mixture just comes to a boil. Stir in Kahlua.
- Slowly pour hot cream into egg mixture in a steady stream, whisking constantly. Pour mixture back into saucepan and cook over low heat, stirring, until mixture coats the back of a wooden spoon.
- Pour the mixture into 8 ramekins. Place ramekins in a roasting pan and fill pan with water to reach at least halfway up the sides of the ramekins. Bake at 300°F for 40 minutes, or until crème brûlées are set but still jiggly.
- Remove the ramekins from the water and allow to cool slightly. Then cover the ramekins and chill for 4 hours. Just before serving, sprinkle brown sugar over ramekins and place under a hot broiler for 2 to 4 minutes—just long enough for the sugar to caramelize. Serve immediately.