Coffee Caramel Creme Brulee Food

COFFEE CARAMEL CREME BRULEE

Steps:

• Preheat oven to 325 degrees.
• In a large saucepan, add cream.
• Slice vanilla bean down the center and scrape out the insides. Add bean and seeds to cream.
• Heat over medium high heat until bubbles form around edges. Remove from heat and set aside.
• While cream is cooling, into a medium bowl whisk together eggs and sugar. Whisk until mixture is light in color and creamy.
• Remove vanilla bean from cream and discard.
• Temper egg mixture into cream mixture by whisking it slowly to avoid scrambling your eggs.
• Add in caramel sauce and continue mixing until everything is combined.
• Pour cream/egg mixture into ramekins. Filling to near the top.
• Place ramekins into a roasting pan. Create a water bath by filling roasting pan with warm water so that water level reaches half way up the sides of the ramekins.
• Bake for approx 40-45 minutes OR until center is slightly jiggly and sides are firm.
• Carefully remove ramekins from water bath with tongs.
• Transfer to a baking sheet and refrigerate for 3-4 hours or until mixture sets up completely.
• Remove crème brulee 15 minutes PRIOR to serving.
• Dust tops of each ramekin with sugar. Rolling the edges so that the sugar is distributed evenly.
• Using your broiler OR a kitchen torch, scorch the tops. Allow to rest a few minutes prior to serving.

COFFEE-CARAMEL CRèME BRûLéE

Steps:

• Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
• Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with 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 eight 2/3- to 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 ramekins or custard cups.
• Bake custards until just set in center, 65 to 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 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards 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.

COFFEE CRèME CARAMEL

Steps:

• In a small saucepan, stir together 1/4 cup sugar, pinch of salt, and 1 tablespoon water. Cover and cook, without stirring, over medium heat until sugar has dissolved and mixture is bubbling, about 2 minutes. Remove lid; continue to cook, swirling occasionally, until amber, about 2 minutes more. Remove from heat; carefully stir in coffee (mixture will bubble).
• When bubbling subsides, pour caramel into a 3-cup ceramic dish, or divide between two 4-inch ramekins. Tilt to completely coat bottom and halfway up sides. Let cool completely at room temperature, about 30 minutes.
• Preheat oven to 325°F. Scrape vanilla seeds into a clean small saucepan; add vanilla pod, half and half, and 1/4 cup sugar. Heat over medium until bubbles form around edges; remove from heat. In a bowl, whisk together eggs and yolk, and remaining 1/4 cup sugar and 1/4 teaspoon salt. Slowly whisk into hot half-and-half mixture. Strain through a sieve.
• Pour into dish coated with caramel. Place in a roasting pan on center rack of oven; add boiling water to reach halfway up sides of custard dish. Bake until custard is set around edges and still slightly jiggly in center, 35 to 40 minutes.
• Remove dish from water bath and let cool completely, then refrigerate, uncovered, at least 2 hours and up to overnight. Run a thin, flexible knife around edge of crème caramel to release it. Place a serving plate on top, flip to unmold, and serve.

COFFEE CREME BRULEE

Steps:

• Preheat oven to 320 degrees. Bring cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard beans.
• Put yolks, granulated sugar, and salt in a large bowl; whisk until sugar is dissolved and mixture is pale and thick. Gradually add cream in a slow, steady stream, whisking until combined. Pour steeping the coffee beans whisking the custard adding the layer of sugar through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from surface.
• Divide custard among molds, filling them almost to the top. Place molds in a roasting pan; put pan on oven rack, and pour boiling water around molds to reach halfway up sides. Bake until custards are set around the edges but still loose in the centers, about 30 minutes.
• Let molds cool in pan 10 minutes; remove from water bath. Cover each with plastic wrap, pressing onto surface; refrigerate at least 2 hours or up to 2 days.
• If using a torch to caramelize custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe sugar from edges. Hold torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown.
• If you don't have a torch, freeze custards 20 minutes before topping with sugar. Preheat broiler, and place molds on a rimmed baking sheet; surround with ice cubes. Broil, rotating sheet once, until tops are golden brown, 2 to 3 minutes. If molds become warm, refrigerate custards for a few minutes before serving.

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.

COFFEE-CARAMEL CREME BRULEE

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.

CARAMEL CRèME BRûLéE

Steps:

• Pre-heat oven to 325°F. Place four (4) ramekins in a baking tray with high sides and set aside for later.
• Pre-heat a stainless steel saucepan (preferably with a pour spout) on low heat until warmed. Add the water and sugar to make the caramel. Cook on lowest heat setting about 15 minutes, swirling the mixture every 1-2 minutes, until the caramel develops an amber color. Be careful not to burn the caramel.
• Carefully but quickly add the heavy cream, vanilla extract, and salt to the pot and scrape the caramel off the bottom. The caramel will immediately start to harden when you pour the colder ingredients on top. Continue to cook on lowest heat setting about 5 minutes, stirring constantly to prevent the caramel from settling and burning on the bottom of the pot, until the caramel is fully dissolved into the cream mixture and it comes to a boil. Remove from heat and set aside for later.
• In a large bowl or measuring cup (preferably with a pour spout), thoroughly combine the egg yolks and sugar for the crème brûlée bake. Once combined, immediately begin tempering the egg with the cream mixture by slowly adding the cream to the egg (about 1/4 cup at a time), mixing constantly and thoroughly each time before adding more cream, until fully combined. Take your time with this step. You can never combine too slowly, but you can combine too quickly, and if you do combine too quickly, you'll end up with scrambled eggs in your crème brûlée!
• Using a clean pot, bring a few cups of water to just boiling and immediately remove from heat and set aside for later.
• Gently divide the crème brûlée bake between the four (4) ramekins. If you still have a significant amount of excess bubbles sitting on top of the crème brûlée bake, you can gently skim the top with a spoon to remove the majority before pouring into the ramekins, though this is purely for looks only. Carefully pour the hot (not boiling) water into the baking tray to create a water bath that raises about halfway up the ramekins.
• Bake at 325°F for about 38-40 minutes. When properly baked, your crème brûlée will have a uniform "bounce" from center to edge when gently touched in the center. If the center still seems under-cooked, let it bake another minute or two before removing to cool.
• Carefully remove the baking tray from the oven and set aside to cool for 5-10 minutes. Once the ramekins are cool enough to handle, remove from the water bath and let cool on a cookie rack for another 20-25 minutes. Then cover with saran wrap and chill in the fridge for at least 4 hours before serving.
• When ready to serve, evenly sprinkle a thin layer of extra sugar on top and use a kitchen torch to caramelize the sugar until it create a hardened light brown surface on top. Enjoy!

COFFEE & CREME BRULEE

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 CREME BRULEE

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 CRèME BRûLéE

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.