Coffee Crème Brûlée
What a treat I have for you this week, these aren’t just any old Crème Brulées, these are Coffee Crème Brulées, they are the perfect end to any meal; coffee and cream, what’s not to like?! There are quite a few recipes around for créme brûlées, but I think that this recipe from David Lebovitz’s cookbook ‘My Paris Kitchen’ (a book which is hugely entertaining not just for it’s wonderful recipes but also for the anecdotes of his life in Paris), is pretty much one of the best – it’s simple yet stylish, very Parisian!
I suggest you use a kitchen blowtorch to create the caramelised topping as it’s much easier than trying to get your grill hot enough to do it. Dare I mention the ‘Amazon’ word?…kitchen blow torches can be found there for around £12-14; they are a great addition to any kitchen and seriously you will appreciate the wonderful crunch they will give to your Brûlée!
330ml double cream
160ml whole milk
50g caster sugar, plus more for caramelising
Pinch of sea salt
4 large egg yolks
1 tablespoon instant espresso powder
2 teaspoons of Kahlua or other coffee flavoured liqueur
You will need 6 ramekins with 125ml capacity
- In a small saucepan over a medium heat, warm the cream, milk, sugar, and salt until the sugar has melted.
- In a bowl, whisk together the egg yolks. Gradually add the warm cream mixture, stirring rather than whisking, as you don’t want to create too much froth.
- Mix 3 tablespoons of the cream mixture to the espresso powder, then return it to the bowl with the rest of the cream mixture, and mix to fully incorporate (I find that by adding it in this way it is easier to dissolve).
- Use a sieve to strain the coffee and cream mixture into large jug, then stir in the Kahlua.
- Pour the mixture between 6 ramekins (125ml).
- Place a tea towel over the base of a roasting tin (this will stop the ramekins from slipping), then place the ramekins in the tin. Pour enough boiling water into the roasting tin so that it comes halfway up the sides of the ramekins. Cover with foil.
- Place the roasting tin in a preheated oven, 150’c fan, cook for about 40-45 minutes until they are just about set but still a little ‘jiggly’.
- Remove the ramekins to cool on a rack. When cool, refrigerate until ready to serve.
- To serve, sprinkle with a thin, even layer of sugar (about 1½ teaspoons), then use a kitchen blow torch to caramelise the sugar – you may need to lift the ramekin to swirl the caramel evenly across the top. Serve immediately.