Espresso Crème Brulée
September 11th, 2009 | Published in Dessert Recipes
A crunchy top you must shatter to reach the silky custard beneath—I think it’s this juxtaposition of textures that’s made crème brulée one of America’s most popular desserts. I’ve always loved it for that sensory burst and because I like custard any way I can get it.
photo Manny Rodriguez
So my busy chef-brain just had to start experimenting with how much I could do beyond the irresistible original of vanilla custard with a caramelized sugar crust.
It turns out that this is one of those desserts—like cheesecake or ice cream (interesting that they all involve cream)— that can be adapted to nearly any of your favorite flavors. I’ve created some wonderful variations with coconut milk and cardamom, Mexican chocolate and cinnamon, and this lovely way to get dessert and coffee in one mouthful.
I think you’ll like this recipe. Its warm coffee flavor is just right as nights begin to cool. I’ll post some of the others in the next few weeks.
Espresso Crème Brulée Recipe
Makes 8 servings
- 1 teaspoon unsalted butter
- 4 eggs
- 3 egg yolks
- 1 cup milk
- 1 cup heavy whipping cream
- 3 tablespoons instant espresso powder
- 1 1/2 teaspoons cocoa powder
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons Amaretto or Frangelico
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- Pinch of kosher salt
- 1/2 cup granulated sugar
- 1 tablespoon plus 1 teaspoon finely grated lemon zest
Preheat the oven to 300° F. Lightly brush eight 3-inch ramekins with melted butter and place in a large roasting pan.
- Whisk the eggs and egg yolks until slightly thickened and set aside.
- Heat the combined cream and milk in the microwave until hot, about 1 1/2 minutes. Whisk the espresso powder, cocoa powder, and black pepper into the hot milk mixture.
- When the hot milk mixture is well blended, stir in the liqueur, sugar, vanilla, and salt. Pour this mixture into the prepared ramekins. Carefully pour enough hot water into the roasting pan to reach halfway up the sides of the ramekins. Bake for about 30 minutes, until barely set when you gently jiggle them. It will still look runny in the middle.
- Remove the pan from the oven and let cool. When cool, remove the ramekins from the pan, tightly cover each ramekin with plastic wrap, and refrigerate at least 2 hours or up to 2 days. The custard will remain slightly soft in the center, even when cool.
TO FINISH:
Preheat the broiler and place a rack as close to the flame as possible.
- Use a fork to toss the granulated sugar lightly with the lemon zest. Sprinkle an even layer across each custard to cover completely, about 1 tablespoon each.
- Place the sugared ramekins on a baking sheet and place under the boiler until the sugar caramelizes (colors) and bubbles, about 2 to 4 minutes. Depending on your broiler, you may need to rotate the ramekins with tongs to color evenly.
- Remove the ramekins from the oven and let cool. The sugar top will harden. The crèmes may be served immediately. However, I prefer them chilled for at least an hour and no more than three (or the sugar crust will begin to dissolve).
