This is just another version of the first creme brulee I made 2 weeks ago. Instead of Vanilla Bean, it’s coffee this time! I really prefer the coffee flavor over the vanilla, since it’s more intense and there’s a “kick” on every bite of it’s creamy goodness!
Ingredients:
8 egg yolks
1/2 cup superfine sugar
2 1/2 cups heavy cream
6 teaspoon instant coffee granules or powder
tablespoon raw sugar to finish
Direction:
1. Use a fork to mix together the egg yolks and sugar in a bowl. Pour the cream into a saucepan and bring almost to a boil.Gradually stir into the egg yolk mixture.
2. Strain the custard back into the saucepan and stir in the coffee and keep stirring until the coffee has dissolved completely.
3. Arrange 6 ovenproof ramekins in a roasting pan. Pour the custard into the dishes,then pour water into the roasting pan to come halfway up the sides of the dishes. Bake in a preheated oven at 350F for 20-30 minutes until the custard is set with a slight softness at the center.
4. Leave the dishes to cool in the water, then chill in the refrigerator for 3-4 hours. About 25 minutes before serving, sprinkle the tops of the desserts with the sugar and caramelized with a blowtorch. Leave at room temperature until ready to serve.
