Créé avec l’IA
Coffee Infused Creme Brulee
120 min Avancé
Ingrédients
4 Portions
- heavy cream2 cups
- vanilla bean1 piece
- egg yolks5 pieces
- granulated sugar1/2 cup
- finely ground coffee2 tablespoons
- additional sugar for caramelized topas needed
Instructions
- 1
Preheat your oven to 325°F (162°C).
- 2
In a medium saucepan, combine the heavy cream, vanilla bean (both the pod and the scraped seeds), and ground coffee. Place over medium heat and bring to a gentle boil. Remove from heat, cover, and let steep for 15 minutes to infuse the cream with the coffee and vanilla flavors.
- 3
In a mixing bowl, whisk together the egg yolks and granulated sugar until well blended and slightly thickened.
- 4
Remove the vanilla bean pod from the cream mixture. Slowly pour the cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- 5
Strain the mixture through a fine-mesh sieve into a large bowl to remove the coffee grounds and any egg strands. This will ensure a smooth custard.
- 6
Pour the strained mixture into ramekins, filling them about three-quarters full.
- 7
Place the ramekins in a large baking pan and pour hot water into the pan to come halfway up the sides of the ramekins (this is called a water bath or bain-marie).
- 8
Carefully transfer the baking pan to the preheated oven and bake for 40 to 45 minutes, or until the custards are set but still slightly wobbly in the center.
