Coffee Crème Brûlée

Coffee Crème Brûlée

 

Coffee crème brûlée – a lovely creamy coffee custard topped with caramelized sugar. This recipe gives two methods of creating the caramelized topping, with or without using a chef’s blowtorch.

 

Coffee Crème Brûlée
Prepares: 6 servings
 
  • Preparation time: 30–45 minutes
  • Cooking time: 25 minutes
  • Cooling time: 2 hours
  • Refrigeration time: 6 hours or overnight, plus 2 hours on the day of serving


  • Ingredients
  • For the custard
  • butter, for greasing
  • 4 eggs, large (U.K.)/extra large (N.A.), yolks only
  • 
40g (1½ oz) caster/white sugar (3 tbsp)
  • 
½ tsp vanilla extract
  • 300ml (10 fl oz) single cream/half and half cream (1¼ cups)

  • 300ml (10 fl oz) double cream/whipping or heavy cream (1¼ cups)
  • 
3 tsp instant coffee granules or coffee essence

  • For the topping
  • 4 tbsp golden caster/white sugar, if using a chef’s blowtorch
  • 100g (3½ oz) caster/white sugar (½ cup), if not using a chef’s blowtorch

  • You will also need 6 x 150ml (5 fl oz) heatproof ramekins


  1. Method
  2. For the custard
  3. Preheat the oven to 160°C (325°F) (gas 3).

  4. Lightly grease the ramekins with butter and set to one side.

  5. Boil a kettle of water. Meanwhile, line a deep-sided ovenproof dish or roasting tin/pan with a layer of kitchen paper and sit the six ramekins on the paper (this prevents them from slipping).

  6. Next pour both creams into a pan and heat until scalding. Remove from the heat and add the coffee granules stirring until dissolved, or just stir in the coffee essence. Leave to cool a little.

  7. While the cream is cooling, put the egg yolks and sugar into a large bowl and whisk together.

  8. Then gradually pour the cream into the bowl, while whisking at the same time, until the cream is blended into the egg mixture. Strain the custard into a jug and then divide between the six ramekins.

  9. Carefully pour enough of the boiling water into the dish to come halfway up the sides of the ramekins.

  10. Bake in the oven for about 25 minutes. Check after 20 minutes as the custard still needs to have a slight wobble to it. Remove the dish from the oven and leave the ramekins in the water until the water has cooled.

  11. Now take the ramekins out of the water, cover them and refrigerate for at least 6 hours or overnight.

  12. For the topping, using a chef’s blowtorch
  13. Sprinkle about 2 teaspoons of sugar evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  14. Caramelize the sugar under a direct flame.

  15. Leave to cool and then refrigerate for two hours before serving.

  16. For the topping, without using a chef’s blowtorch
  17. First, have a piece of parchment paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour it will be ready. Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  18. Now turn the grill/broiler to high and leave for 5 minutes to get really hot.

  19. The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the custard in each ramekin, right to the edge, so that the custard is completely covered.

  20. Put the ramekins on a baking tray as close to the heat as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  21. Leave to cool and then refrigerate for two hours before serving.

Updated: May 31, 2018

Banana and Honey Brûlée

Banana and Honey Brûlée

 

A tasty twist on a classic crème brulée. Quick to prepare and just chill until needed.

 

Banana and Honey Brûlée
Prepares: 4 servings
 
  • Preparation time: 10–25 minutes
  • Cooking time: 1 minute
  • Refrigeration time: 2 hours

  • Ingredients
  • 2 small bananas, mashed
  • 2 tbsp runny honey
  • 500g carton Greek yogurt

  • For the topping
  • 2 tbsp hazelnuts or almonds, finely chopped
  • 3 tbsp golden caster/white sugar, if using a chef’s blowtorch
  • 75g (2½ oz) caster/white sugar (⅓ cup), if not using a chef’s blowtorch

  • You will also need 4 × 150ml (5 fl oz) heatproof ramekins


  1. Method
  2. Divide the mashed bananas between the four ramekins and then drizzle over the honey to completely cover the bananas.

  3. Carefully spoon an equal amount of yogurt into each ramekin and smooth the top.

  4. Now sprinkle over the nuts.

  5. For the topping, using a chef’s blowtorch
  6. Sprinkle about 2 teaspoons of sugar evenly over the nuts and yogurt in each ramekin. The sugar needs to cover the yogurt completely.

  7. Caramelize the sugar under a direct flame.

  8. Leave to cool and then refrigerate for two hours before serving.

  9. For the topping, without using a chef’s blowtorch
  10. First, have a piece of baking paper ready on the counter top. Next, put the sugar in a stainless steel pan and add just enough water to dampen the sugar. Place over a low heat and stir the sugar until completely dissolved. Then increase the heat to medium–high. Without stirring, leave the sugar to bubble fiercely. When the bubbling lessens and the sugar has turned a pale straw colour, it will be ready. Carefully, pour the caramel onto the paper (it will be extremely hot) and leave it to become cold.

  11. Now turn the grill/broiler to high and leave for 5 minutes to get really hot.

  12. The caramel will have hardened on cooling. Break it into small pieces and blitz in a food processor or blender until there are really fine granules (finer than caster sugar). Sprinkle evenly over the nuts and yogurt in each ramekin, right to the edge, so that the yogurt is completely covered.

  13. Put the ramekins on a baking tray as close to the grill as possible. Cook for less than a minute, not letting the sugar burn. The heat just needs to melt the sugar.

  14. Leave to cool and then refrigerate for two hours before serving.

Updated: May 31, 2018