Crème Brulee is an elegant French dessert that will impress any family or dinner guests. My tasty version features a luscious custard infused with vanilla and roasted coffee beans. Each ramekin is topped with caramelized brown sugar for a classic presentation. Smart Recipes, European Recipes, Eggs,Other Recipes, Recipes Eggs,Other European Vanilla And Coffee Creme Brulee Vanilla And Coffee Creme Brulee Recipe | PT1H Serves 6 Ingredients: 0.5 Cup Light Brown Sugar 3 Cups Heavy Cream 0.75 Cup Dark-Roast Coffee Beans 1 Vanilla Bean 1.5 Cups Water 6 Large Egg Yolks 0.5 Cup Granulated Sugar On a sheet pan lined with parchment paper, sprinkle brown sugar evenly. Place in a cool place to dry some, about 2 hours. Meanwhile, in a medium saucepan over medium-high heat, mix cream, coffee beans, & vanilla pod and bring to a boil. Remove from heat and allow to cool to room temperature, about 1 hour. Use a fine-mesh strainer to strain liquid & discard solids. Preheat the oven to 325 degrees. In a large saucepan over high heat, bring water to a boil. Meanwhile, in a large bowl, add yolks & granulated sugar and whisk until thickened. Whisk in cooled cream mixture until just blended. In a large roasting pan, arrange 6 (8 -ounce) ramekins and divide the custard mixture among them evenly. Skim away foam from the tops. Place roasting pan in the oven and carefully pour boiling water into the pan to reach halfway up the ramekins’ sides. Bake for 35 minutes, and allow to sit at room temperature for 2 hours, chill for another 2 hours. In a small bowl, use a sieve to sift brown sugar. Arrange ramekins (blot away any moisture with a paper towel) on a sheet pan and sprinkle brown sugar evenly on each custard. Broil until custard tops have caramelized, about 2-3 minutes. Transfer to a wire rack to cool for 1 minute. Serve immediately.

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