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27 Ratings
5 star values:
3
4 star values:
7
3 star values:
10
2 star values:
7
1 star values:
0
Martha Stewart Member
Rating: Unrated
01/18/2013
:p
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Gallery
Coffee Creme Brulee
Credit:
Charles Schiller
Recipe Summary
Yield: Makes 5
Ingredients
Ingredient Checklist
1 quart heavy cream
1 1/2 cups dark Italian-roast coffee beans
10 large egg yolks
2/3 cup granulated sugar
1/4 teaspoon salt
Boiling water, for roasting pan
5 tablespoons superfine sugar
Cook's Notes
Wide and shallow 9-ounce molds are perfect for creme brulee because they provide ample surface area, ensuring a bit of crunchy topping in every bite (you’ll need five of them for this recipe). Ten half-cup ramekins can be used instead; reduce sugar topping for each custard to 1 1/2 teaspoons, and add 10 minutes to the baking time, since the custards will be deeper.
Gallery
Coffee Creme Brulee
Credit:
Charles Schiller
Recipe Summary
Yield: Makes 5
Gallery
Coffee Creme Brulee
Credit:
Charles Schiller
Coffee Creme Brulee
Credit:
Charles Schiller
Coffee Creme Brulee
Recipe Summary
Yield: Makes 5
Recipe Summary
Yield: Makes 5
Yield: Makes 5
Makes 5
Ingredients
Ingredients
- 1 quart heavy cream
- 1 1/2 cups dark Italian-roast coffee beans
- 10 large egg yolks
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- Boiling water, for roasting pan
- 5 tablespoons superfine sugar
Directions
Preheat oven to 320 degrees. Bring cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard beans.
Put yolks, granulated sugar, and salt in a large bowl; whisk until sugar is dissolved and mixture is pale and thick. Gradually add cream in a slow, steady stream, whisking until combined. Pour steeping the coffee beans whisking the custard adding the layer of sugar through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from surface.
Divide custard among molds, filling them almost to the top. Place molds in a roasting pan; put pan on oven rack, and pour boiling water around molds to reach halfway up sides. Bake until custards are set around the edges but still loose in the centers, about 30 minutes.
Let molds cool in pan 10 minutes; remove from water bath. Cover each with plastic wrap, pressing onto surface; refrigerate at least 2 hours or up to 2 days.
If using a torch to caramelize custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe sugar from edges. Hold torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown.
If you don’t have a torch, freeze custards 20 minutes before topping with sugar. Preheat broiler, and place molds on a rimmed baking sheet; surround with ice cubes. Broil, rotating sheet once, until tops are golden brown, 2 to 3 minutes. If molds become warm, refrigerate custards for a few minutes before serving.
Cook's Notes
Wide and shallow 9-ounce molds are perfect for creme brulee because they provide ample surface area, ensuring a bit of crunchy topping in every bite (you’ll need five of them for this recipe). Ten half-cup ramekins can be used instead; reduce sugar topping for each custard to 1 1/2 teaspoons, and add 10 minutes to the baking time, since the custards will be deeper.
Cook’s Notes
Wide and shallow 9-ounce molds are perfect for creme brulee because they provide ample surface area, ensuring a bit of crunchy topping in every bite (you’ll need five of them for this recipe). Ten half-cup ramekins can be used instead; reduce sugar topping for each custard to 1 1/2 teaspoons, and add 10 minutes to the baking time, since the custards will be deeper.
Reviews (1)
Add Rating & Review
27 Ratings
5 star values:
3
4 star values:
7
3 star values:
10
2 star values:
7
1 star values:
0
Martha Stewart Member
Rating: Unrated
01/18/2013
:p
Reviews (1)
Add Rating & Review
27 Ratings
5 star values:
3
4 star values:
7
3 star values:
10
2 star values:
7
1 star values:
0
Add Rating & Review
27 Ratings
5 star values:
3
4 star values:
7
3 star values:
10
2 star values:
7
1 star values:
0
27 Ratings
5 star values:
3
4 star values:
7
3 star values:
10
2 star values:
7
1 star values:
0
27 Ratings
5 star values:
3
4 star values:
7
3 star values:
10
2 star values:
7
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 7
- 3 star values:
- 10
- 2 star values:
- 7
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
01/18/2013
:p
Martha Stewart Member
Rating: Unrated
01/18/2013
:p
Rating: Unrated
All Reviews for Coffee Creme Brulee
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All Reviews for Coffee Creme Brulee
- of Reviews
Reviews:
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Most Positive
Least Positive
Newest
Reviews:
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Most Positive
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