Capuccino Creme Brulee
By Narayan • 10:27 on Tuesday, March 12, 2002 • Comment
One can never have too much coffee, as far as I’m concerned. This recipe calls for grated coffee beans, which I’ve always thought absurd…use a very fine ground espresso bean (turkish coffee ground size, if your grinder can handle it). Also, don’t use a broiler unless you have a very good gas one, such as those which are found in Amana ranges. A bad broiler won’t melt/burn the sugar fast enough, and the custard will melt. If you don’t have a good broiler, use a blowtorch (that’s what I do). Lastly, don’t leave out the mint, and make sure it’s fresh.
- 1 1/2 cups whipping cream
- 1 cup milk
- 1/2 cup plus 2 tablespoons sugar
- 2 tablespoons cappucino
- 10 fresh mint leaves
- 7 large egg yolks, beaten to blend
- 1/2 teaspoon grated coffee beans
- 1 tablespoon sugar
- Preheat oven to 350F. 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.