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Espresso Crème Brulee
1 t unsalted butter
4 eggs
3 egg yolks
1 c heavy whipping cream
1 c milk
1/3 c sugar
1 t vanilla extract
1/8 t salt
3 T espresso powder
1 ½ t unsweetened cocoa powder
½ t freshly ground black pepper
Topping:
½ c sugar
1 T plus 1 t finely grated lemon zest
1. Preheat the oven to 300F. Lightly brush 8 (3-in) ramekins with melted butter and place in a roasting pan.
2. Whisk eggs and egg yolks until slightly thick. Stir in the cream, milk, sugar, vanilla, salt, espresso
powder, cocoa and pepper. Pour mixture into the ramekins.
3. Pour enough hot water into the baking pan to reach halfway up the sides of the ramekins. Bake about
30 minutes, until barely set when you jiggle the pan. They will appear slightly runny in the center.
4. Cool the pan, remove ramekins and cover each ramekin with plastic wrap. Refrigerate for at least
2 hours or up to 2 days.
5. To Prepare Topping: Preheat broiler and place the rack close to the flame.
6. Toss the sugar and the zest with a fork. Sprinkle the sugar mixture over each custard and cover
completely.
7. Place the sugared ramekins under the broiler until the sugar caramelizes and bubbles, 2 to 4
minutes. Remove and let cool. Serve immediately.
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Sage Catering, San Diego, CA 619.520.8862 |
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