Espresso Crème Brulée
Foto: Natasha's Kitchen — Natasha of NatashasKitchen.com
Ingredients
- 2 cups heavy cream + 1 tbsp for espresso
- 3 large eggs
- 1/2 cup sugar (plus extra for caramelizing)
- 1 shot of fresh brewed espresso (about 1/4 cup)
- Bittersweet Chocolate shavings for garnish (optional)
- Ovenproof ramekins or custard cups
- A handheld torch.
Steps
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Brew your espresso and add 1 Tbsp of the heavy cream. Stir and set aside.
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In a medium bowl, stir 3 eggs and 1/2 cup sugar until blended.
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Heat the rest of the heavy cream in a sauce pan, almost to a simmer.
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Slowly stir in the hot cream.
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Stir in the espresso.
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Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip.
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Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish.
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Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300°F for 35-40 minutes. The centers of the creme brulee's should barely move when you wiggle the pan.
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Cool to room temperature. Cover and refrigerate creme brulee until ready to serve.
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Once the brulees are at least to room temperature, you can caramelize the top.
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put 1 to 2 tsp of sugar on each custard, swirl to spread evenly. Move in a circular pattern until the whole surface is caramelized to a deep amber color.
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