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Café Latte Crème Brûlée
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Prep Time:
30 minutes
Total Time:
4 hours 35 minutes
Decadent, six-ingredient fridge-ready dessert in just 30 minutes.
Ingredients:
  • 3 cups whipping cream
  • 2 teaspoons instant coffee granules or crystals
  • 5 egg yolks
  • 2 whole eggs
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 6 tablespoons packed brown sugar
Instructions:
  • Preheat oven to 325°F. Arrange 6 (6-oz) ceramic ramekins in a 15x10x1-inch pan. In a 2-quart saucepan, combine whipping cream and coffee granules. Gently simmer, stirring occasionally, until heated through. Remove from heat.
  • Combine egg yolks, whole eggs, and granulated sugar in a medium bowl, whisking until well blended. Gradually mix in the hot cream mixture until smooth. Add vanilla, then evenly pour mixture into ramekins.
  • Put the pan with ramekins in the oven and gently pour hot water into the pan until it reaches 1/2 to 3/4 inch up the sides of the ramekins. Bake for 30 to 35 minutes or until the centers of the custards are softly set.
  • Carefully take the pan out of the oven. Remove the ramekins from the water bath and place them on a cooling rack. Discard the water from the pan and let the custards cool for 30 minutes.
  • Place the ramekins back into the pan. Chill in the refrigerator for a minimum of 3 hours or overnight.
  • For a finishing touch, switch oven to broil setting. Sprinkle 1 tablespoon of brown sugar on each custard. Broil 4 to 6 inches from heat for 1 to 2 minutes until the sugar melts. Alternatively, torch the brown sugar. Decorate with fresh cranberries and mint leaves, for an elegant presentation. Keep refrigerated.

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