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If you ask me what is the most decadent dessert of all time, I would point to Crème Brûlèe. It is the perfect balance between silky smooth custard and crunchy caramel that does it for me. This time I infused my custard with coffee, but you can totally take it out, skip to step 1, and double the amount of vanilla.
Makes 2
Ingredients
240 ml heavy cream
20 gr whole coffee beans
1/4 tsp vanilla extract or paste
3 egg yolks
25 gr sugar
For the top;
6 gr sugar
Instructions
1. Combine heavy cream with coffee beans, and chill in the fridge for at least an hour or preferably overnight.
2. Preheat the oven to 120°C/250°F. Bring two cups of water to boil.
3. In a small saucepan, combine heavy cream with coffee beans, and vanilla. Bring to simmer on low heat. In the meantime, in a small bowl, whisk egg yolks and sugar. Once heavy cream is simmering, remove coffee beans out of cream and slowly pour over the egg mixture. Return the custard to the pan and cook for 1-2 minutes on low heat. Custard is ready when you can run your finger through a custard coated back of a spoon and the line stays visible. Pour over ramekins.
4. Transfer ramekins to a baking sheet and pour boiling water into the sheet. Be careful not to spill water over custards. Bake for 40-50 minutes. They are ready when their middle jiggle a little when shaken. Chill in the fridge for an hour.
5. Cover both with a thin layer of sugar and use a kitchen torch to caramelize the sugar. Leave it to cool in the fridge for an hour. Enjoy!
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