Recipes
Cuban espresso creme brulee
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FoodConnect.com Test Kitchen
- Categories: Puddings & Custards
- Servings: 6 change
- Calories per serving: 501
- Prep Time: 15 mins
- Cook Time: 45 mins
Nutritional Facts
| Per serving | % Daily Value* |
| Calories 501 | 25% |
| Fat 41g | 63% |
| Cholesterol 319mg | 106% |
| Sodium 43mg | 2% |
| Carbohydrates 31g | 25% |
Ingredients
- 3/4 cup ground espresso beans
- 1 3/4 cups water
- 2 cups heavy whipping cream
- 1/2 cup plus 6 teaspoons sugar
- 6 large egg yolks
- 1 tsp vanilla extract
Recipe Method
1. Preheat oven to 350 degrees Fahrenheit.2. Brew espresso in coffeemaker with 1 3/4 cups water according to manufacture’s instructions. Bring cream and 1/2 cup sugar to simmer in medium saucepan over medium heat, stirring to dissolve sugar. Remove mixture from heat.
3. Whisk egg yolks and vanilla in medium bowl. Gradually whisk in warm espresso; whisk in cream mixture. Strain into 4-cup glass measuring cup. Divide mixture among six 3/4-cup ramekins or custard cups.
4. Line 13x9x2x-inch metal baking pan with kitchen towel. Place ramekins on towel in pan. Add enough warm water to pan to come halfway up sides of ramekins.
5. Bake until custard is barely set in center, about 40 minutes. Remove ramekins from water bath. Chill custard uncovered overnight.
DO AHEAD Can be made 2 days ahead.
6. Cover ramekins and keep chilled.
7. Sprinkle 1 teaspoon sugar over each custard. Using kitchen torch, melt sugar until caramelized. Alternatively, set custards on rimmed baking sheet and place under broiler until caramelized.
8. Chill at least 15 minutes and up to 1 hour to allow sugar to set.
