FIRESIDE CREME BRULEE COFFEE
Steps:
- Preheat the broiler on low. Line a baking sheet with a silicone baking mat.
- Sprinkle 2 teaspoons of the turbinado sugar in a 3 1/2-inch circle on the baking mat; you can use a biscuit cutter as a template if needed. Repeat with the remaining sugar to make 4 sugar circles/discs. Broil until the sugar melts and caramelizes, 1 to 2 minutes. Let cool completely.
- To each of 4 coffee mugs add: 1/4 cup rum cream liqueur, 1 tablespoon light cream, 1 teaspoon vanilla extract and 1 cup coffee. Carefully remove the caramelized sugar discs from the baking mat and place 1 disc on top of each mug. Crack the sugar with a spoon, let it fall into the coffee and stir to dissolve.
CAPPUCCINO CREME BRULEE
Make and share this Cappuccino Creme Brulee recipe from Food.com.
Provided by Dallas Chef WOut Ti
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat over to 325. Arrange six 3/4 cup ramekins in 13x9x2 metal baking pan.
- Combine cream, sugar and espresso powder in heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
- Whisk yolks, cinnamon and nutmeg in medium bowl. Gradually whisk in cream mixture, then vanilla. Divide custard among ramekins.
- Pour hot water into pan to come halfway up sides of ramekins. Bake until custards are softly set about 30 minutes. Remove from water. Chill until cold, at least 3 hours.
- Preheat boiler. Press 1/2 tablespoon brown sugar through sieve onto each custard. Broil until sugar bubbles and caramelizes about 2 minutes. Chill until topping hardens at least 1 hour and up to 4 hours. Serves cold.
COFFEE CREME BRULEE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories dessert
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 300 degrees F.
- In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
- In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
- Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
- top.
- Place ramekins into a roasting pan. Transfer to oven. Before closing oven
- door, pour water into pan (but not into the ramekins themselves!) until it
- reaches 1/2 way up the side of the ramekins.
- Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
- When brulees have fully solidified and cooled down, sprinkle 1 1/2
- tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
- Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.
COFFEE & CREME BRULEE
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 4h45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F.
- In a medium saucepan, add the heavy cream, espresso powder and vanilla bean paste. Bring to a light simmer, then let simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes to 1 hour.
- In a nonreactive bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Place eight 6-ounce ramekins in a large roasting pan or baking dish. Pour the mixture into the ramekins. Place the roasting pan in the oven, then pour hot water into the bottom of the roasting pan, enough so the water comes about halfway up the sides of the ramekins. Bake until set and just a teensy bit jiggly, 30 to 35 minutes. Remove the ramekins from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill. If storing longer (up to 2 days), tightly wrap each ramekin in plastic wrap to ensure freshness.
- Evenly sprinkle the top of each ramekin with the turbinado sugar. Using a brulee torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit a few minutes. Serve topped with some crushed chocolate-covered espresso beans, if desired.
COFFEE CRèME BRûLéE
Categories Coffee Dairy Egg Dessert Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
- Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
- Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.
COFFEE-CARAMEL CREME BRULEE
Recipe from Bon Appetit, March, 2009 which says that the custard in this creme brulee tastes just like a rich caramel cappuccino. Posted for ZWT 8 - France.
Provided by DailyInspiration
Categories < 4 Hours
Time 2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Bring 1 cup cream and coffee beans to a simmer in a heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
- Preheat oven to 325 degrees F. Stir 2/3 cup sugar and 1/2 cup water in a heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil, brushing down sides of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
- Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
- Arrange 8 (2/3 - 3/4 cup) ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of cups.
- Bake custards until just set in center, 65-70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
- Sprinkle top of each custard with 1 teaspoons raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternate method - preheat broiler. Arrange custard cups on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
Nutrition Facts : Calories 451.7, Fat 33.5, SaturatedFat 19.7, Cholesterol 288.4, Sodium 129, Carbohydrate 34.1, Sugar 29.4, Protein 5.7
COFFEE CRéME BRûLéE
Wow your friends and family on special occasions with this Coffee Crème Brûlée recipe. Our Coffee Crème Brûlée makes enough for eight servings.
Provided by My Food and Family
Categories Home
Time 2h20m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Bring pudding mix, milk and coffee to full rolling boil in saucepan on medium heat, stirring constantly. Gradually add cream cheese, cooking and stirring after each addition until cream cheese is completely melted and mixture is well blended. Remove from heat. Add vanilla and cinnamon; mix well.
- Pour into 8 (4-oz.) ramekins. Refrigerate 2 hours or until completely cooled. (Pudding thickens as it cools.)
- Heat broiler. Sprinkle sugar evenly over desserts; place on rimmed baking sheet.
- Broil, 4 inches from heat, 1 to 2 min. or until sugar is melted and golden brown. Cool slightly before serving.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 35 mg, Sodium 240 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 21 g, Protein 3 g
CREME BRULEE
Make and share this Creme Brulee recipe from Food.com.
Provided by Carole Reu
Categories Dessert
Time 3h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 300°F.
- In top of double boiler over hot water, heat cream, vanilla bean and sugar to almost boiling.
- Lower heat and simmer for 1 minute. Remove from heat. Beat eggs and egg yolks.
- Pour cream mixture in a thin stream into eggs, stirring constantly.
- Return to double boiler.
- Cook over medium heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats back of spoon.
- Remove vanilla bean.
- Pour into 6 custard dishes or 4 to 5 cup flame proof serving dish.
- Set dishes in a large pan of hot water on middle rack of oven.
- (Hot water should be level with custard.) Bake for 35 to 45 minutes, or until center of custard is set. Remove custard from water and cool.
- Cover and chill.
- To serve, sift brown sugar on top of creme. Place dish into bowl of crushed ice. Leaving door open, place under broiler at least 6" from flame until hard crust of caramelized sugar is formed.
- Serve immediately or chill until serving time. Pass bowl of fresh raspberries along with creme for the perfect topping.
- Add a spoonful of whipped creme to the custard, if desired.
- VARIATIONS, FLAVORED CREME BRULEE:.
- Vanilla Bean:.
- Add 1 pod for 3 cups of cream.
- Break it open lengthwise or simply pierce it, and put it into liquid before it boils.
- Chocolate:.
- Add 4 1/2 oz cooking chocolate for each 3 cups of cream, melted in warm liquid.
- Praline:.
- Add 4 1/2oz pralines to each 3 cups of cream after it is cooked.
- Nuts:.
- Add 1 cup finely chopped pecans or brazil nuts for 3 cups cream after it is cooled.
- Coffee:.
- Use 3 oz coffee beans (Espresso, French Roast, etc -- ) finely ground, then grilled in a pan of 3 cups cream.
- Add to boiling liquid; infuse for 15 minutes, then strain.
- Bananas:.
- Mash 2 soft bananas; saute in 1 tbsp butter.
- Add 2 tbsp brandy and 2 tsp brown sugar.
- Cook for 5 minutes.
- Pat down on bottom of creme brulee pan before adding liquid.
- NOTES :.
- Use a double boiler to scald the cream unless you have a heavy saucepan. Use very low heat. Milk scorches easily and, when scorched, should be thrown out.
- Beat eggs or egg yolks with a wire whisk or beater. Add sugar gradually and continue whipping until it is thoroughly mixed inches.
- NEVER add eggs directly to a hot mixture. (unless you like scrambled eggs in cream.) Pour some of the hot liquid into the eggs while stirring briskly, then return the warmed combination to the remaining hot liquid in the pan.
- Stir the custard constantly over low heat until it acquires body. Test it by letting it run off the back of a spoon; if a light coating clings to the spoon, the custard is finished.
- Stir the custard occasionally as it cools to prevent a surface skin from forming. When it is cool, chill it, covered lightly with a clean dish towel, in the refrigerator.
Nutrition Facts : Calories 573.3, Fat 48.5, SaturatedFat 28.9, Cholesterol 363.2, Sodium 91, Carbohydrate 30, Sugar 26.3, Protein 6.8
COFFEE-BRANDY CREAM BRULEE
A light custard with coffee and a light brandy flavor with a crunchy brown sugar topping. Plan a day ahead the custard needs to chill overnight, the complete recipe can be doubled to make 12 you will need 6 ramekins or oven-proof custard cups (12 if you are doubling) to make this recipe, taken from Bon Appetit magazine
Provided by Kittencalrecipezazz
Categories Dessert
Time P1D
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees F.
- Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
- In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
- In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
- Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
- Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
- Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
- Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
- Remove from fridge, cover with plastic wrap, and continue to chill overnight.
- The following day: Preheat the broiler.
- Arrange the ramekins on a small sheet.
- Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
- Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
- Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.
Nutrition Facts : Calories 379.8, Fat 32.4, SaturatedFat 19.4, Cholesterol 248.5, Sodium 38.6, Carbohydrate 18.1, Sugar 15.2, Protein 3.5
COFFEE-BRANDY CRèME BRûLéE
Categories Coffee Milk/Cream Dairy Egg Dessert Bake Broil Brandy Chill Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Pour enough hot water into pan to come halfway up sides of ramekins.
- Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill until cold, at least 3 hours, then cover and keep chilled overnight.
- Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer. Broil 6 inches from heat source until sugar melts, bubbles and caramelizes, watching carefully and rotating sheet for even browning, about 4 minutes. Refrigerate custards until sugar topping hardens, at least 1 hour and up to 4 hours before serving.
MOCHA CREME BRULEE
A tasty and different take on a dessert classic. The full version below is for a "dinner party" dessert -- in other words, it's very fancy and looks great but takes some time to put together. If you want to make it a bit simpler, just make the creme brulee base and then carmelise a bit of sugar on top. Still very tasty!
Provided by Sackville
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat the oven to 140C or 275 degrees F.
- Make the brulée by warming the double cream, milk, coffee and half the sugar in a pan.
- Add the other half of the sugar to the egg yolks and whisk.
- Once the cream and milk are hot, pour onto the egg mixture and whisk well.
- Pour through a sieve to make sure it is smooth.
- Ladle the mixture into 4 coffee cups and place in an oven tray.
- Gently pour boiling water into the tray until it comes half way up the cups.
- Put them into the oven carefully for around 40 minutes until just set.
- Pour the milk into the cream, add the vanilla and whisk or blitz with a hand blender until frothy.
- Spoon on top of the coffee brulee.
- Sprinkle with cocoa or cinnamon and serve on a saucer with a spoon and two cubes of sugar coated fudge.
Nutrition Facts : Calories 613.6, Fat 48.7, SaturatedFat 28.9, Cholesterol 396.8, Sodium 69, Carbohydrate 39, Sugar 33.4, Protein 7.2
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CAPPUCCINO CRèME BRûLéES RECIPE - BBC FOOD
From bbc.co.uk
Category Desserts
- Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease 6 x 150ml/5fl oz heatproof ramekins with butter. Break the egg yolks into a large bowl, tip in the caster sugar and vanilla, and mix with a wire whisk to combine.
- Put both the creams in a medium pan and heat until scalding. Remove from the heat and stir in the coffee until it dissolves, then leave the mixture to cool slightly for about 2 minutes.
- Stand the ramekins in a roasting tin and pour hot water into the tin until it comes halfway up the sides of the ramekins. Bake for 25-30 minutes, then remove the ramekins from the roasting tin and leave to cool.
- Put the caster sugar for the caramel in a stainless steel pan and add water to dampen. Place over a medium heat and stir until the sugar has dissolved (CAUTION: boiling sugar is very hot.
- Preheat the grill to high. Put the ramekins as close to the grill as possible and grill for about 4-5 minutes. Be careful not to burn the sugar or grill for too long otherwise you will overcook the softly set custard.
CAPPUCCINO CRèME BRûLéE - A FARMGIRL'S DABBLES
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4.5/5 (2)Total Time 1 hr 25 minsCategory ChocolateCalories 489 per serving
- Pour Kahlúa and vanilla into a small to medium sized bowl. Add espresso powder and whisk until dissolved. Stir in cream.
- In a medium bowl, briskly whisk the egg yolks until pale in color, about 1 to 2 minutes. Add 1/3 cup brown sugar and cinnamon, and whisk until sugar dissolves, about 2 minutes. Gently whisk in the cream mixture, just until combined.
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