Coffee Crème Brûlée
Posted by Callies Biscuits on
For anyone that knows me, it’s no secret that I have a mild obsession with coffee — really great strong bold coffee or “buttery greasy” beans as I call them. I drink almost an entire French press every morning. I drink it black or sometimes with a sprinkle of cinnamon. The taste of a dark, rich, black coffee is truly the best.
King Bean is my favorite coffee specifically our Callie’s Biscuit Blend, so I began to brainstorm about how to use it in a dessert. What better way to indulge in my favorite beverage than to make a Crème Brûlée! Not only is this dessert out of this world because it is velvety smooth with a crisp top, but it also gives me the perfect end of meal pick me up that I crave. If you were wondering, it doesn't even begin to keep me up at night!
I made this two ways — in ramekins and in a large pie dish. I love both, and there is something about the large pie dish that makes it okay to keep in the fridge along with a spoon and get a few bites here and there during the course of my day. I was always intimidated by making a Crème Brûlée, but once I tried it, I realized it's really a cinch and a great make-ahead dessert.
Coffee Crème Brûlée
- - 4 cups whipping cream
- 1 cup, plus 8 teaspoons sugar
- 4 tablespoons coarsely ground espresso coffee beans
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 8 large egg yolks
- 1. Place 8 ramekin cups in a large roasting pan and set aside.
1. In a saucepan combine the whipping cream, 1 cup sugar, ground espresso, vanilla, and cinnamon. Bring to a low boil, whisking until sugar and espresso are combined.
1. Remove from heat. Cover and let stand for 30 minutes. After it has cooled, strain through a fine sieve.
1. Preheat oven to 325°F.
1. Using a stand mixer or handheld, whisk egg yolks until they are frothy, about two minutes. Using a ladle, slowly whisk in a little of the warm cream mixture to temper the eggs. (You don't want to scramble the eggs).Once the eggs have tempered, slowly add the rest of the cream mixture, whisking until combined. Skim the foam off the top of the custard mixture before pouring into ramekins.
1. Divide among custard cups in the pan. Pour enough boiling hot water into roasting pan to come halfway up the sides of the custard cups.
1. Bake the custards until the center moves only slightly when cups are gently shaken, about 35-45 minutes.
1. Carefully remove custards from the pan and let cool. Refrigerate uncovered for at least three hours up to overnight.
1. Preheat oven broiler to high heat. (If you have a kitchen torch, you do not need to broil.)
1. Sprinkle 1 teaspoon of sugar over each custard. Place custard cups on a baking sheet. Broil (or torch) until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning about 1 to 2 minutes. Chill custards one hour before serving and enjoy!