I got a kitchen blow torch for Christmas and had been wanting to make something to use it with at home! I settled on crème brûlée. I wanted to do something other than basic vanilla flavoring, so I debated between chocolate and espresso flavoring. I had everything I needed for espresso flavoring, so I went with that. Chocolate crème brûlée is still on the wish list! I use long, flat ramekins to bake my crème brûlée. Be sure to shorten cooking time if using tall, deep ramekins or filling will curdle.
Ingredients:
2 cups heavy whipping cream
1/3 cup granulated sugar
2 teaspoons espresso powder
1 teaspoon vanilla extract
5 egg yolks
Topping:
4 tablespoons granulated sugar
Assorted berries
Preparation:
1. Preheat oven to 425 degrees.
2. In a saucepan, heat heavy cream, granulated sugar, and espresso powder. Bring the mixture to a simmer.
3. While mixture is heating, prepare baking pans. Place 4 ramekins in Pyrex glass pans. Ramekins should not be touching and do not need to be greased.
4. Pour mixture through a fine sieve into a measure cup with a spout.
5. In a separate medium sized bowl, whisk egg yolks and vanilla extract together.
6. Slowly pour cream mixture into the egg mixture, whisking constantly.
7. Pour filling into ramekins, filling about 3/4 of the way.
8. Pour boiling water into the Pyrex pans, creating a water bath for the ramekins.
9. Carefully place Pyrex pans in the oven. Bake crème brûlée for 30-40 minutes. The custards should be set in the middle, but still a little jiggly.
10. Remove from the oven and immediately place on a rack to cool. Let custards cool completely. Refrigerate for 4 hours, until completely set.
11. When ready to serve, sift about 2 teaspoons of granulated sugar over the top of each crème brûlée. Use either a kitchen torch or place crème brûlées under the broiler for a minute or so to caramelize the sugar. Top with fresh berries.
Ingredients:
2 cups heavy whipping cream
1/3 cup granulated sugar
2 teaspoons espresso powder
1 teaspoon vanilla extract
5 egg yolks
Topping:
4 tablespoons granulated sugar
Assorted berries
Preparation:
1. Preheat oven to 425 degrees.
2. In a saucepan, heat heavy cream, granulated sugar, and espresso powder. Bring the mixture to a simmer.
3. While mixture is heating, prepare baking pans. Place 4 ramekins in Pyrex glass pans. Ramekins should not be touching and do not need to be greased.
4. Pour mixture through a fine sieve into a measure cup with a spout.
5. In a separate medium sized bowl, whisk egg yolks and vanilla extract together.
6. Slowly pour cream mixture into the egg mixture, whisking constantly.
7. Pour filling into ramekins, filling about 3/4 of the way.
8. Pour boiling water into the Pyrex pans, creating a water bath for the ramekins.
9. Carefully place Pyrex pans in the oven. Bake crème brûlée for 30-40 minutes. The custards should be set in the middle, but still a little jiggly.
10. Remove from the oven and immediately place on a rack to cool. Let custards cool completely. Refrigerate for 4 hours, until completely set.
11. When ready to serve, sift about 2 teaspoons of granulated sugar over the top of each crème brûlée. Use either a kitchen torch or place crème brûlées under the broiler for a minute or so to caramelize the sugar. Top with fresh berries.