Cappuccino Créme Brulèe
By Narayan • 22:27 on Sunday, June 29, 2003 • Comment
Créme brulèe snobs will try and make you believe that “polluting the custard” with something as potent as espresso is a crime against humanity, but I’ve always thought that Créme brulèe snobs are among the most offensive ideologues. Just make it. If you make sure to add the mint, I’m sure you’ll love it.
I don’t remember where I got this recipe, but I’ve modified it enough over the years to consider it mine.
- 1 1/2 cups whipping cream
- 1 cup milk
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons cappucino (or coffee with milk, if need be)
- 10 fresh mint leaves
- 7 large egg yolks, beaten to blend
- 1/2 teaspoon grated coffee beans
- 1 tablespoon sugar
- Preheat oven to 350°F.
- Combine cream, milk, 1/2 cup plus 2 tablespoons sugar, cappucino, and mint in heavy medium saucepan.
- Bring mixture to boil. Set aside to cool.
- Strain cream mixture into medium bowl. Whisk in yolks to blend well. Stir in coffee beans.
- Pour cream mixture into six 1/2 cup ramekins. Arrange ramekins in baking pan. Add enough boiling water to pan to come halfway up sides of ramekins.
- Bake until cream mixture is set and moves only slightly when ramekin is shaken, about 30 minutes.
- Remove pan from oven and cool ramekins in pan. Cover and refrigerate ramekins until they’re chilled and firm.
- Just before serving, preheat broiler. Sprinkle each dessert with 1/2 teaspoon sugar.
- Broil until sugar caramelizes. Serve desserts immediately.