Espresso Crème Brûlée Recipe
Our Espresso Brûlée is a BREEZE to make and guarantees plenty of happy campers at dessert time!
Just a few easy steps and you’re on your way to sweet fame!
Espresso Crème Brûlée
- 375ml cream
- 125ml milk
- 150g rapadura sugar (and a little extra for dusting)
- 50ml strong espresso
- 9 egg yolks
The important part – Putting it all together!
- First things first, preheat your oven to 140C.
- Next, mix the cream, milk, sugar and espresso in a saucepan and stir at a medium heat to dissolve the sugar, bring it ALMOST to the boil …. (this part is important). When bubbles start to appear on the surface, you’re almost there!
- While this is heating, whisk the egg yolks in a bowl until creamy and frothy, (but don’t forget to keep an eye on your ingredients on the stove!).
- Keep whisking while slowly adding half of the hot cream mixture, (it’s important to do this slowly so the hot liquid doesn’t cook the eggs!).
- Add the rest of the hot cream liquid.
- For the added gourmet touch, strain the blended mixture through a fine sieve and into a jug. This will help to remove any lumps that may be in the custard from blending the hot liquid and eggs together.
- Carefully pour the custard mixture into four (4) shallow ovenproof dishes or ‘ramekins’, but don’t fill them to the top!
- Gently place the ovenproof dishes into a baking dish and fill it with cold water, leaving approximately 1cm of the dish above water. Cover the dish with foil to keep the steam inside, ensuring a perfectly baked crème!
- Place into the oven and set your timer for 35 – 40 minutes. If, once you have removed the foil, (be sure to open it away from you to escape the hot steam!), you think your crème needs a little more time, (it’s still too ‘jiggly’), put it back in the oven for another 5-10 minutes.
- Remove dishes from the baking dish, (but carefully because, hot water!), and allow to cool to room temperature. Cover and refrigerate until completely chilled (3-3½ hours).
- When you’re ready to show your friends and family your fancy baking talents, uncover the crème and sprinkle an even layer of the extra rapadura over the top. If you’ve put too much on, don’t worry, you can gently tap it off! (Now you get to play with the crème brûlée torch!) Lightly and slowly wave the crème brûlée torch over the top of the rapadura sugar layer until it has caramelised and makes your mouth water.
- Serve to your friends and family either by itself or with a scoop of fresh cream or vanilla ice cream. Better yet, tell them it didn’t work and keep them all for yourself!
NOTE: If you’re lactose intolerant, there’s no reason why you can’t enjoy this delightfully decadent treat! Simply use Zymil milk and cream as a substitute!
Et voilà! Enjoy!
Can’t get enough of our new winter drink? Head to your nearest store to get your fix!