Best Café Latte Crème Brûlée Recipes

CAFé LATTE CRèME BRûLéE

Café Latte Crème Brûlée image

A rich restaurant-quality dessert, requiring only six ingredients, that you can have in the fridge in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 4h35m

Yield 6

Number Of Ingredients 7

Ingredients

3 cups whipping cream
2 teaspoons instant coffee granules or crystals
5 egg yolks
2 whole eggs
1/2 cup granulated sugar
1 teaspoon vanilla
6 tablespoons packed brown sugar

Steps:

Heat oven to 325°F. In 15x10x1-inch pan, place 6 (6-oz) round or oval ceramic ramekins. In 2-quart saucepan, mix whipping cream and coffee granules. Heat just to a simmer, stirring occasionally. Remove from heat.
In medium bowl, beat egg yolks and whole eggs with wire whisk until well blended. Stir in granulated sugar until combined. With wire whisk, gradually stir hot cream mixture into egg mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins.
Place pan with ramekins in oven. Carefully pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake 30 to 35 minutes or until centers of custards are soft set.
Carefully remove pan from oven. Remove ramekins from water bath and place on cooling rack. Pour water from pan. Cool custards 30 minutes.
Transfer ramekins to same pan. Refrigerate at least 3 hours or overnight.
Before serving, set oven control to broil. Top each custard with 1 tablespoon brown sugar. Watching carefully, broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted. Or melt brown sugar with kitchen torch. Garnish with fresh cranberries and mint leaves, if desired. Store in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 34 g, Cholesterol 305 mg, Fat 6 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 33 g, TransFat 1 g

COFFEE CRèME BRûLéE

Coffee Crème Brûlée image

Categories Coffee Dairy Egg Dessert Bake Winter Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

4 cups whipping cream
1 cup plus 8 teaspoons sugar
2 tablespoons coarsely ground espresso coffee beans
2 teaspoons instant espresso powder or coffee powder
1 cinnamon stick
1 vanilla bean, split lengthwise
6 large egg yolks
1 large egg

Steps:

Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.