Coffee Caramel Creme Brulee
Creme Brulee is one of my half dozen go to desserts (and my second favorite all time dessert next to Tiramisu). There’s a reason it’s on my short go to list. Besides being spoon licking good, It’s EASY. Yes it may sound all fancy schmancy (despite it’s literal translation of burnt cream) but it doesn’t require any special equipment.
You of course CAN use a blow torch which is fun and all but you honestly don’t have to have one. You can use your broiler in a pinch.
Other highlights, it can be made well in advance (in my opinion it’s better when it’s made the night before and you won’t be rushing because time got away from you while you were chasing a rabbit down a Pinterest hole. What? Only me. Okay.) and last but not least you can flavor it until the cows come home. Today’s flavor comes to us via our Homemade Coffee Caramel Sauce. A few tablespoons mixed into the warm cream and oh sweet creamy mamma is this one a winner winner.
So grab a whisk and a few Davidson’s Safest Choice Pasteurized Eggs (this way you can taste the goodness as you go with no worries) and whip up a batch of these oh la la beauties this week.
NOTE: Our recipe makes enough for 6-8 depending on what size ramekins you use (and well because we just can’t help ourselves when it comes to creme brulee) it can easily be halved if you’re looking for a smaller scale. I mean if you’re into that, or you could just invite me over.
Disclaimer: This post is sponsored by Safest Choice Eggs. I am an ambassador for Safest Choice Eggs and part of the Darling Dozen. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 4 cups heavy whipping cream
- 1 vanilla bean
- 4 tablespoons Coffee Caramel Sauce
- 6 egg yolks
- 1/2 cup sugar (plus additional for dusting)
- 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.
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