Cookstr.com

Cappuccino Crème Brûlée

This image courtesy of Joseph DeLeo

Here’s a créme brûlée with a rich coffee flavor, accented by Kahlua or brandy. It is nice to garnish the top with a few chocolate-covered coffee beans. Turbinado sugar is a raw sugar with coarse blond crystals and a delicate molasses flavor.

NotesCaramelizing The Sugar

Different sugars produce slightly different results when caramelized. Brown sugar tends to melt the quickest, in less than a minute. Superfine and regular granulated sugar melt to form a thin, solid disk. Confectioners’ sugar should be sifted or pressed through a sieve to make an even layer so it will brown evenly. Raw sugars are slower to melt than finer sugars, but produce a nice, even browning.

Oven-Dried Brown Sugar: Due to the moisture content of brown sugar, it is recommended to dry it before caramelizing. Spread light or dark brown sugar out on a baking sheet in a 1/8-inchlayer and bake in a preheated 275°F oven for 8 to 10 minutes, or until browned a shade darker. Let cool, place in a small resealable plastic bag, and crush it thoroughly with a rolling pin or flat metal mallet to make fine crystals. Brown sugar treated in this manner has an excellent flavor when caramelized.

The amount of sugar you use to caramelize the top can vary with personal taste and the diameter of the dish. If you use flan dishes, which have a wider diameter, 1 tablespoon of sugar is a good amount for each dish. With a 6-ounce or smaller ramekin, which has a 4-inch or less diameter, about 2 teaspoons of sugar will cover the surface nicely.

When caramelizing the sugar topping of dessert cremes brulees under a broiler, you may prefer to place the containers in a pan and fill the pan with cold water and ice to come halfway up the sides of the dishes. This keeps the containers from overheating, and you can serve the desserts immediately (rather than refrigerating them briefly to cool).

Serves6

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

OccasionFormal Dinner Party

Recipe Coursedessert

Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texturecreamy, sweet

Type of Dishdessert

Ingredients

  • 5 teaspoons instant espresso or instant coffee granules
  • 2 tablespoons hot water
  • 2 cups heavy (whipping) cream
  • 6 large egg yolks
  • 1/3 cup firmly packed light brown sugar
  • 3 tablespoons Kahlua or brandy
  • 6 tablespoons oven-dried brown sugar (see Notes) or turbinado sugar for topping

Instructions

  1. Preheat the oven to 275°F. In a medium bowl, dissolve the espresso or coffee granules in the hot water and stir in the cream.

  2. In another medium bowl, whisk the egg yolks until pale in color. Whisk in the light brown sugar until dissolved. Whisk in the espresso mixture and the Kahlua or brandy.

  3. Place six standard-size flan dishes in a baking pan. Divide the custard mixture among the dishes. Pour warm water into the pan to come halfway up the sides of the dishes. Bake in the oven for 35 to 40 minutes, or until the center of each custard still jiggles slightly. Remove from the oven and lift the dishes from the hot water. Let cool briefly, then refrigerate for at least 2 hours or up to 2 days.

  4. When ready to serve, place the dishes on a baking sheet and evenly sprinkle 1 tablespoon oven-dried brown or turbinado sugar over each custard. Using a hand-held blowtorch, caramelize the sugar (see Notes).

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password