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Author:
Franco Salzillo
Who doesn’t love a crème brûlée? These delightful French treats are as delightful as their name is hard to type. The creamy custard covered with that famous crackly caramelized sugar crust is the very definition of decadent pleasure.
If only the dessert had some espresso in it, right? Well, today, we’re making crème brûlée with espresso as a guest ingredient, and the result is fantastic! The pleasant bitterness in the freshly brewed espresso contrasts nicely with the creamy dessert.
You’ll love this part. You can make six ramekins of crème brûlée with only five ingredients, and one of them is freshly brewed espresso. Who would have guessed making the French classic was so easy? And we’re talking restaurant quality here; this is the real deal!
You’ll need lots of heavy cream, sugar, seven egg yolks (you can use the egg whites for a light and healthy omelet), espresso and a few drops of vanilla extract. That’s it!
As for the espresso, try to make it with a milder, caramelly city (or medium) roast. If the coffee beans are too roasted, they’ll add too much bitterness to the crème brûlée.
You’ll find the detailed recipe for this dessert below, but here’s a sneak-peek of what we’ll be doing.
First, we must heat the heavy cream and flavor it with the espresso and the vanilla. We must combine and whisk the egg yolks and the sugar separately.
Then it’s just a matter of putting the two mixtures together and bake them over a tray with a few cups of water. Steam plays a big part here. Finally, you need to dust the ramekins with sugar and torch it to crackly perfection!
Preheat the oven to 350°F.
Brew the espresso.
In a saucepan, heat the heavy cream over a low flame while stirring until steamy; add in the espresso and the vanilla extract. Set aside.
In a mixing bowl, whisk the egg yolks and incorporate the sugar slowly until uniform, light and airy.
In the same bowl, fold in the cream and incorporate them with the yolks.
Pour the mixture into six ramekins.
Add a cup of water into a baking tray and place the ramekins.
Bake for 30-35 minutes or until the center is cooked through.
Let the ramekins cool to room temperature before storing them in the fridge for at least one hour.
Before serving, spread sugar over the ramekins and torch until golden and crackly.
