Best Cappuccino Crème Brûlée Recipes

CAPPUCCINO CRèME BRûLéE

Steps:

• Heat oven to 350°F. In large bowl, beat all ingredients except chocolate with wire whisk until smooth.
• Pour mixture into 8 ungreased 6-ounce ramekins. Place ramekins in shallow roasting pan. Fill pan with hot water to halfway up sides of ramekins.
• Bake 30 to 35 minutes or just until set. Remove ramekins to cooling rack. Cool 30 minutes. Meanwhile, in small microwavable bowl, microwave chocolate uncovered on High 30 to 40 seconds, stirring every 15 seconds, until melted and smooth.
• Spoon about 2 teaspoons melted chocolate over top of each custard, spreading evenly to form a thin layer. Cover; refrigerate at least 1 hour or until well chilled.

CAPPUCCINO CREME BRULEE

Steps:

• Preheat over to 325. Arrange six 3/4 cup ramekins in 13x9x2 metal baking pan.
• Combine cream, sugar and espresso powder in heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
• Whisk yolks, cinnamon and nutmeg in medium bowl. Gradually whisk in cream mixture, then vanilla. Divide custard among ramekins.
• Pour hot water into pan to come halfway up sides of ramekins. Bake until custards are softly set about 30 minutes. Remove from water. Chill until cold, at least 3 hours.
• Preheat boiler. Press 1/2 tablespoon brown sugar through sieve onto each custard. Broil until sugar bubbles and caramelizes about 2 minutes. Chill until topping hardens at least 1 hour and up to 4 hours. Serves cold.

CAPPUCCINO CRèME BRûLéE

Steps:

• Preheat oven to 325°F. Arrange six 3/4-cup ramekins in 13x9x2-inch metal baking pan. Combine cream, sugar, and espresso powder in heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Whisk yolks, cinnamon, and nutmeg in medium bowl. Gradually whisk in cream mixture, then vanilla. Divide custard among ramekins. Pour enough hot water into pan to come halfway up sides of ramekins. Bake until custards are softly set, about 30 minutes. Remove custards from water. Chill until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard. Broil custards until sugar bubbles and caramelizes, about 2 minutes. Chill custards until topping hardens, at least 1 hour and up to 4 hours. Serve cold.

CAPPUCCINO CREME BRûLéE

Steps:

• 1. Combine evaporated milk and coffee in a saucepan. Heat just until small bubbles form around the edge of the pan.
• 2. Add granulated sugar, vanilla, and salt, stirring until sugar is dissolved.
• 3. Beat eggs well in large bowl. Gradually stir hot milk mixture into eggs.
• 4. Pour into 6 inch-4 cup soufflé dish. Place dish in a pan of hot water about 1" (3 cm) up dish. Bake at 300 degrees F. (150 C) for 50 - 60 minutes or until centre is set and knife inserted in centre comes out clean. Chill until cooled. ALTERNATIVELY pour into 6-6oz custard cups and bake 30-35 minutes.
• 5. Just before serving, sprinkle brown sugar over custard. Place as close as possible under preheated broiler, and broil until sugar is melted and browned..