Coffee and its culinary partner, cream, meld together smoothly in this cafe au lait creme brulee recipe. Not overly sweet, the classic after-dinner flavor pairing makes this creme brulee a deliciously mellow dessert offering.
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Yield: 6 servings
Ingredients:
- 10 egg yolks
- 1/2 cup plus 1/4 cup granulated sugar, divided
- 2 cups heavy cream
- 1/2 cup strongly-brewed espresso, cooled to room temperature
Preparation:
How to make cafe au lait creme brulee:
Preheat the oven to 300F. Arrange 6 custard cups in a large pan with sides at least 1 1/2 inches deep.
Whisk the egg yolks in a large bowl until they turn frothy and bright yellow. Slowly whisk 1/2 cup sugar, the creams, and espresso into the beaten eggs. Beat the mixture for 90 seconds.
Pour the eggs and cream through a medium-mesh sieve into a large (4 cup) liquid measuring cup. Divide the mixture between 6 custard cups and fill the large pan with hot water half-way up the sides of the ramekins.
Bake the custard in the hot-water bath for 55 minutes to 1 hour, until the custard is set, but still moves a bit in the center when jiggled. Cool the custard in the water bath for 20 minutes, and then refrigerate them until they are chilled.
Sprinkle the remaining 1/4 cup granulated sugar over tops of the custards and caramelize the sugar with a small, handheld kitchen torch. Serve immediately.
This coffee crème brulee recipe makes 6 servings.
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