ESPRESSO CREME BRULEE
This delicious dessert recipe is courtesy of Chef Curtis Stone.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 200 degrees.
- In a medium heavy-bottomed saucepan, combine cream, milk, granulated sugar, and espresso. Using a spoon, scrape the seeds from the vanilla bean into cream mixture and whisk to combine. Add vanilla bean to saucepan and bring cream mixture to almost a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat and let cool for 5 minutes. Remove vanilla bean and discard.
- Whisk yolks together in a large bowl. Gradually whisk cream mixture into yolks. Strain custard through a fine mesh sieve into a 4-cup glass measuring cup. Place four 5-ounce ramekins in a baking dish. Divide custard evenly between ramekins and transfer baking dish to oven. Fill baking dish with enough hot water so that it comes halfway up the sides of the ramekins. Bake until centers only move slightly when ramekins are gently shaken, about 2 hours. Remove ramekins from baking dish and let cool completely. Transfer custards to refrigerator until chilled.
- Sprinkle turbinado sugar over chilled custards. Using a small kitchen torch, torch the sugar until caramelized. Alternatively, preheat a broiler and place under broiler until sugar is caramelized. Serve immediately.
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Tshegofatxo Mokwele
[email protected]I'm not a fan of coffee, but I still enjoyed this crème brûlée. The coffee flavor was subtle and not overpowering, and the custard was perfectly creamy. I would definitely make this again, even for non-coffee lovers.
Kylie Chase
[email protected]This was a bit too rich for my taste, but I still enjoyed it. The coffee flavor was nice, and the custard was smooth and creamy.
Ryan Sole
[email protected]This was a delicious and impressive dessert. I served it to my friends and they all loved it. I will definitely be making this again.
Sabina Ghale
[email protected]I love coffee, so I was excited to try this recipe. It did not disappoint! The coffee flavor was strong and bold, and the custard was smooth and creamy. I will definitely be making this again.
Kerry Beig
[email protected]This was a great dessert to make ahead of time. I made it the night before and it was perfect for my dinner party the next night.
Abdul qadir khan Abdul qadir khan
[email protected]I had some trouble getting the sugar to caramelize, but the crème brûlée still turned out delicious. The coffee flavor was rich and decadent, and the custard was smooth and creamy.
Lisa Hector
[email protected]This was a bit too sweet for my taste, but I still enjoyed it. The coffee flavor was nice, and the custard was smooth and creamy.
Sebastian Mree
[email protected]I've made crème brûlée many times before, but this espresso version is my new favorite! The coffee flavor adds a delicious depth of flavor.
I luv oreo
[email protected]This was my first time making crème brûlée, and it turned out great! The instructions were easy to follow, and the results were impressive. I will definitely be making this again.
Kei Sky
[email protected]I'm not a huge coffee fan, but I loved this crème brûlée! The coffee flavor was subtle and not overpowering, and the custard was perfectly creamy. I would definitely make this again, even for non-coffee lovers.
Zain Jatt
[email protected]This espresso crème brûlée was a hit at my dinner party! The coffee flavor was rich and decadent, and the custard was smooth and creamy. I will definitely be making this again.