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Coffee creme brulee
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Excitingly crack the caramelized sugar top to unveil the creamy custard beneath in creme brulee.
Ingredients:
  • 625ml (2 1/2 cups) thin cream
  • 7 egg yolks, at room temperature
  • 170g (3/4 cup) caster sugar
  • 185ml (3/4 cup) freshly brewed strong coffee
Instructions:
  • Preheat your oven to a toasty 150°C. Nestle six charming 185ml (3/4 cup) ovenproof ramekins snugly into a spacious roasting pan.
  • In a small saucepan, gently warm the cream over medium heat for 4-5 minutes until heated through, being careful not to let it boil.
  • Meanwhile, combine the egg yolks and 110g (1/2 cup) of sugar in a medium heatproof bowl. Whisk until fully blended.
  • Set a bowl on a damp cloth, slowly pour in warm cream while stirring with a fork. Mix in the coffee. Strain the mixture into a large jug, then distribute evenly into the ramekins.
  • Fill a large heatproof jug with hot tap water. Place the roasting pan in the middle of the oven and fill it with enough hot water to reach three-quarters of the way up the sides of the ramekins.
  • Bake in a hot oven for 30-35 minutes or until the mixture is just set. Gently take out the ramekins from the roasting pan. Let them cool for 1 hour, then cover with plastic wrap and refrigerate for 3-4 hours until chilled.
  • 1. Preheat grill on high. Sprinkle remaining sugar evenly over each brulee to fully cover them. Place the dishes in a heatproof dish and surround with ice cubes to keep them cool. Grill for 2-3 minutes until sugar bubbles and caramelizes. If needed, refrigerate for 30 minutes to chill, or use a blowtorch to melt and golden the sugar. Serve right away.

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