Crème brûlée is a timeless dessert known for its creamy custard base and delicate caramelized sugar crust. This version introduces a sophisticated twist by incorporating our handmade Coffee Extract, infusing each bite with a subtle coffee aroma that simultaneously adapts and honors this classic French dessert.
Using coffee extract in the custard allows for a complex flavor without overpowering the dessert’s delicate sweetness. The slow baking in a water bath ensures a silky custard with just the right jiggle, while careful caramelization of the sugar topping adds an irresistible crunch. This dessert is perfect for intimate gatherings or special occasions where understated elegance is the goal.
For best results, chill the custard overnight to deepen the flavors and firm the texture. Just before serving, torch the sugar to create the satisfying crack of the caramel crust. Pair this coffee-infused crème brûlée with a light tea or a smooth espresso to round out the experience.
Yield: 4–6 servings Ingredients:
2 cups (480ml) heavy cream
4 large egg yolks
¼ cup (50g) granulated sugar (plus more for topping)
2 tsp Andrea’s Bakehouse Coffee Extract Pinch of salt
Instructions:
- Preheat oven to 325°F (163°C).
- In a saucepan over medium heat, warm the heavy cream until steaming but not boiling. Remove from heat.
- In a mixing bowl, whisk the egg yolks, sugar, and salt until pale and slightly thickened. Slowly drizzle in the warm cream, whisking constantly to temper the eggs.
- Stir in the coffee extract.
- Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits.
- Divide the custard evenly between the ramekins. Place the ramekins in a roasting pan or large baking dish. Fill the baking dish with hot tap water until the water reaches halfway up the sides of the ramekins.
- Bake for 30–35 minutes, or until the edges are set but the centers still jiggle slightly. You do not want to overcook these as they will become grainy, rubbery, or curdled.
- Once finished baking, remove the ramekins from the water bath and let cool to room temperature. Chill for at least 4 hours or overnight.
- Just before serving, sprinkle a thin, even layer of granulated sugar on each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Let sit for 1–2 minutes before serving.