Café Latte Crème Brûlée Food

CAFé LATTE CRèME BRûLéE

Steps:

• Heat oven to 325°F. In 15x10x1-inch pan, place 6 (6-oz) round or oval ceramic ramekins. In 2-quart saucepan, mix whipping cream and coffee granules. Heat just to a simmer, stirring occasionally. Remove from heat.
• In medium bowl, beat egg yolks and whole eggs with wire whisk until well blended. Stir in granulated sugar until combined. With wire whisk, gradually stir hot cream mixture into egg mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins.
• Place pan with ramekins in oven. Carefully pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake 30 to 35 minutes or until centers of custards are soft set.
• Carefully remove pan from oven. Remove ramekins from water bath and place on cooling rack. Pour water from pan. Cool custards 30 minutes.
• Transfer ramekins to same pan. Refrigerate at least 3 hours or overnight.
• Before serving, set oven control to broil. Top each custard with 1 tablespoon brown sugar. Watching carefully, broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted. Or melt brown sugar with kitchen torch. Garnish with fresh cranberries and mint leaves, if desired. Store in refrigerator.

CAFFE MOCHA CREME BRULEE

Steps:

• Preheat oven to 315.
• Place 6 ramekins in a roasting pan that is at least 3 inches deep; set aside.
• Whisk together egg yolks, vanilla, and coffee until combined; set aside.
• In a saucepan set over medium heat, stir together cream and, mini chocolate chips, and sugar; cook, frequently stirring, until it begins to boil and chocolate is melted.
• Remove from heat and slowly add ? of the hot cream mixture into the egg mixture, whisking and adding a few tablespoons at a time until incorporated. Continue to add the remaining cream mixture.
• Pour prepared custard mixture into previously prepared ramekins.
• Fill roasting pan with boiling water to come halfway up the sides of the ramekins.
• Bake for 50 to 60 minutes, or until set.
• Remove from oven and place ramekins on a wire rack.
• Allow to cool to room temperature; about 1 hour.
• Cover and refrigerate for 2 hours.

CAFé BRULé (COFFEE)

Steps:

• Prepare espresso with premium-grade arabica beans in a long espresso cup. Hold a large spoon containing 1 lump of sugar and 1 tbsp of brandy over each cup and light the brandy. Pour into the coffee when the flames begin to die down and serve with creme brulee.