Caramel & Coffee-Infused Crème Brulee
Fancy names intimidate me – amuse bouche, crème anglaise, sesquipedalian, supercalifragilisticexpialidocious…
The older ladies in Church also intimidate me – “Oh my, her child needs an extra sweater!”, “Isn’t she married? Her husband is never with her!” 😉
On the other hand, Loubotin’s price used to intimidate me until I put them on…
Crème brulee intimidated me until a few years ago when I first I made it…
And, the older ladies at Church…well…they will continue to intimidate me probably up until I reach their age and start to gossip just like them. Can’t wait! 😉
About that delicious treat up there. This is the crème de la crème. (pun intended)
There’s coffee and caramel in there! It’s Marvelous!
This gem came about after my Mom asked me to make her my coffee-infused crème brulee. Good timing on her part because I had just made a couple of batches of macarons so I was left with a number of egg yolks and some caramel filling.
I wasn’t sure how I was going to fit in the caramel, and if it was going to work, but it doesn’t hurt to try.
Thank goodness I went with the idea. It was SO.GOOD.
Caramel & Coffee-Infused Crème Brulee
(serves 4 large servings)
Psssst… don’t worry about a torch… you don’t need one. Unless you already have one, then go for it!
You will need:
For the Coffee:
1/2 cup whipping cream
2 teaspoons dark-roast coffee grounds (I use Folgers Dark Roast)
For the Custard:
6 egg yolks
1/3 cup sugar
1/8 teaspoon salt
1 1/2 cups whipping cream
1/3 cup caramel sauce
Boiled water
4 teaspoons raw sugar
Directions:
For the Coffee:
In a small saucepan pour in the whipping cream and the coffee; bring to a simmer and remove from heat. Cover and let steep for about 30 minutes.
For the Custard:
Preheat oven to 325.
In a large bowl whisk the yolks, sugar, and salt until well blended; set aside.
Pour the caramel sauce in a separate bowl and add in 1 1/2 cups of whipping cream.
Strain the coffee-infused cream into the caramel cream; throw away the coffee grounds.
Slowly whisk the cream mixture into the egg mixture. Whisk until well combined.
Arrange 4 (6 oz.) ramekins in a roasting pan.
Divide the cream mixture among all the ramekins.
Pour enough boiled water (about 5 to 6 cups) to the roasting pan to come halfway up the sides of the ramekins.
Bake for 1 hour and 10 minutes.
When done, put the ramekins into the refrigerator for 40 minutes.
Preheat the broiler.
Take out the ramekins and sprinkle the top of each custard with a teaspoon of raw sugar.
Put the ramekins on a baking sheet and broil for 2 minutes, or until the sugar is melted and browned.
Refrigerate for at least 3 hours before serving.
Serve cold.
ENJOY!
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