Every time I hear the crack of a crème brûlée shell, it’s like the world pauses for a moment—just me, a spoon, and that caramelized sugar. Now, imagine that bliss with a jolt of espresso. It’s like your taste buds are waltzing through a Parisian café, savoring a dessert that’s both classic and unexpectedly bold.
Steps
- Preheat your oven to 300°F. Prepare your espresso and mix in 1 tablespoon of heavy cream, then set it aside for later use.
- In a mixing bowl, combine 3 eggs with 1/2 cup of sugar and stir until well blended.
- Warm the remaining heavy cream in a saucepan until it almost reaches a simmer. Gradually add this hot cream to the egg mixture, stirring continuously to avoid cooking the eggs.
- Mix in the prepared espresso. Pour the combined mixture through a fine sieve into a large measuring cup with a spout.
- Evenly distribute the mixture into 8 ramekins or custard cups and place them in a large baking dish.
- Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake at 300°F for 35-40 minutes, ensuring the centers are just set with a slight jiggle.
- Allow the creme brulees to cool to room temperature. Then, cover and refrigerate them until you’re ready to serve.
- For the topping, sprinkle 1 to 2 teaspoons of sugar evenly over each custard. Use a torch to caramelize the sugar to a deep amber color, moving in small circles to cover the surface. If preparing in advance, complete this step on the day of serving.
Ingredients
- 2 cups of heavy cream, plus an additional 1 tablespoon for the espresso
- 3 large eggs
- 1/2 cup of sugar, with extra needed for caramelizing
- 1 shot of freshly brewed espresso, approximately 1/4 cup
- Bittersweet chocolate shavings for garnish (optional)
FAQ
- Can I make Espresso Crème Brûlée without a torch?
- Yes, you can prepare Espresso Crème Brûlée without a torch. Instead, garnish the top with shavings of bittersweet chocolate for a delightful finish.
- What can I use if I don’t have espresso for this recipe?
- If you don’t have espresso, you can try using strong brewed coffee or instant coffee as a substitute. However, the flavor might slightly differ, so it’s a good idea to experiment and see how it turns out.
- How do I prevent the eggs from scrambling when adding the hot cream?
- To prevent the eggs from scrambling, slowly incorporate the hot cream into the egg and sugar mixture. Adding the cream gradually helps temper the eggs, ensuring a smooth and creamy texture.
- What is the indication that the crème brûlées are cooked properly?
- The crème brûlées are ready when the centers slightly jiggle when you gently shake the pan. They should not be fully set in the middle, as they will continue to firm up while cooling.
- When should I add the caramelized sugar topping?
- It’s best to caramelize the sugar topping on the same day you plan to serve the crème brûlées. This ensures the topping remains crisp and provides the classic crackly texture when served.
Tips
- Gradually add the hot cream to the egg and sugar mixture to prevent the eggs from scrambling; this will help maintain a smooth texture for the custard.
- For best results, strain the custard mixture through a fine mesh sieve before pouring it into the ramekins. This step ensures a silky smooth consistency by removing any lumps or cooked egg bits.
- If you do not have a kitchen torch for caramelizing the sugar, bittersweet chocolate shavings can be used as an alternative topping for a rich flavor enhancement.
- Prepare the sugar topping for caramelizing on the same day you plan to serve the creme brulee to ensure a crisp and fresh finish.
Equipment
- Ovenproof ramekins or custard cups
- Handheld torch
