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Food Adventure # 33 - Espresso Creme Brûlée

Food Adventure # 33 - Espresso Creme Brûlée

Course:

Products: Hand Blenders, Food Adventure, Coffee Makers, Hand Mixers

Ingredients:

  • 250gm Cream
  • 5 Egg Yolks
  • 30gm Sugar
  • 3.5gm or 2 leaves Gelatin 
  • 10ml  Espresso
  • 10ml  Kahlua

Directions:

  • Soak gelatin for 10 minutes, or until it gets soft, in a bowl of ice water. Keep aside for later use.
  • Warm cream on low heat, don’t boil it.
  • Remove cream from heat and whisk in sugar and egg yolks. Reheat until the temperature rises to 84–86 degrees Celsius. 
  • Remove from heat. 
  • Now add espresso and kahlua. 
  • Drain gelatin, discarding all the water, and whisk it in the custard until mixed properly. Strain.
  • Pour into individual ramekins/cups. Refrigerate until set without disturbing, for about 2 hours.
  • When set, just before serving, drizzle sugar on each ramekin, blow-torch it and serve.