Espresso Creme Brulee
Total Time
55 mins
Prep Time
15 mins
Cook Time
40 mins
Rating
5 out of 5 stars
(12)
Ingredients
8 cups
- 2 cups heavy cream + 1 tbsp for espresso
- 3 large eggs
- 1/2 cup sugar, plus extra for caramelizing
- 1 shot of fresh brewed espresso, about 1/4 cup
- Bittersweet Chocolate shavings for garnish (optional)
- Ovenproof ramekins or custard cups
- A handheld torch
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Preparation
Step 1
Pre-heat the oven to 300°F.
Step 2
Brew your espresso and add 1 Tbsp of the heavy cream. Stir and set aside.
Step 3
In a medium bowl, stir 3 eggs and 1/2 cup sugar until blended.
Step 4
Heat the rest of the heavy cream in a saucepan, almost to a simmer.
Step 5
Slowly stir in the hot cream.
Step 6
Stir in the espresso.
Step 7
Strain the mixture through a fine mesh sieve into a large measuring cup with a pouring lip.
Step 8
Divide the mixture into 8 (4 oz) cups and place in a large casserole baking dish.
Step 9
Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300°F for 35-40 minutes. The centers of the creme brulee's should barely move when you wiggle the pan.
Step 10
Cool to room temperature. Cover and refrigerate creme brulee until ready to serve.
Step 11
To caramelize the top: put 1 to 2 tsp of sugar on each custard, swirl to spread evenly. Move in a circular pattern until the whole surface is caramelized to a deep amber color.
Step 12
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Chef's notes
If you are making the creme brulees in advance, make this sugar topping the same day you are serving them.
