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  A.L. Van Houtte ::: Espresso Crème Brûlée
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Source : A.L. Van Houtte

  • 2 c whipping cream
  • 1/2 c milk
  • 1/4 c granulated sugar
  • 1/2 c Van Houtte Espresso, freshly brewed
  • 3 whole eggs
  • 3 egg yolks
  • 1/2 c brown sugar
  • 2 tbsp espresso, finely ground

  1. In a medium saucepan, heat cream, milk, sugar and Espresso for 3 to 6 minutes; do not let boil. Remove from heat.
  2. In a bowl, beat together eggs and egg yolks. Gradually whisk beaten eggs into heated mixture. Cook over medium heat again for 3 minutes, stirring constantly.
  3. Pour entire mixture into eight 6 oz. custard cups. Place cups in a shallow oven dish. Fill dish with water to semi-immerse cups. Preheat oven to 300 F. Bake for 34 to 45 minutes or until custard sets. Remove from the dish and let stand for 1 hour.
  4. Sprinkle brown sugar evenly on top of each custard. Set oven to broil. Place under broiler for 2 to 3 minutes or until sugar begins to melt. Be careful not to burn. While sugar is still warm, sprinkle each custard lightly with espresso.

Makes 6 servings.

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