COFFEE CRÈME BRÛLÉE
This is a recipe to be passed onto the next generation. Elevate the classic crème brûlée with coffee – your family and friends will thank you 😉
Prep time: 5 minutes
Cooking time: 35 minutes
Total time: 40 minutes plus 3 hours setting time
375ml (1 ½ cups) thick cream
15ml (1 Tbsp) good quality coffee powder
4 egg yolks
125ml (1/2 cup) castor sugar
10ml (2 tsp) vanilla extract
60ml (1/4 cup) castor sugar, for the brûlée
Preheat the oven to 140°C.
Place the cream and coffee in a small saucepan and heat on a low heat. The coffee should dissolve and the cream should steam, but not boil.
Whisk the egg yolks and castor sugar together for about 2 minutes – the mixture should be light and fluffy – then add the vanilla.
Liaise the warm cream mixture with the egg mixture by slowly pouring the cream mixture into the egg mixture while whisking.
Once all combined, strain the custard through a sieve.
Pour the custard into your ramekins and place the ramekins in a Bain Marie.
TIP – A Bain Marie is a deep oven pan filled with boiling water to create a water bath. This method of making custard ensures even cooking and a smooth end product that is not curdled.
Bake the custard in the Bain Marie for about 35-40 minutes. Remove ramekins from the oven and Bain Marie and allow custard to cool and set in the fridge for about 3 hours or overnight.
Once the custard is set, sprinkle the remaining castor sugar in a thin, even layer over each ramekin. Use a blowtorch and caramelise the sugar. Allow the sugar to set for about 3-5 minutes and serve immediately.