Best Coffee Brandy Crème Brûlée Recipes

COFFEE CREME BRULEE

Steps:

• Cut your vanilla beans open in half lengthwise then use the non-sharp side of a knife to scrape out the vanilla beans. If using vanilla bean paste skip this step.
• In a thick-bottomed saucepan over medium-low heat cook the heavy cream, vanilla beans or paste, espresso powder, and 50 grams (1/4 cup) of the sugar. Stirring constantly, cook until mixture comes to a boil. Then take off heat and place lid on and let steep for 10 minutes.
• In a large roasting pan place 4-6 (6-8oz) ramekins inside and put the kettle on to boil and preheat the oven to 325F/163C.
• In the bowl of an electric mixer fitted with a whisk attachment or large bowl with a whisk beat the remaining 50 grams (1/4 cup) and egg yolks until fully combined and much lighter in color, a pale yellow.
• Remove vanilla bean pods from the cream mixture and slowly pour the cream into the egg mixture with the whisk attachment on at the lowest speed. Take your time doing this so the eggs do not curdle. Once completely mixed pour the mixture through a sieve to prevent any lumps. Then evenly pour into ramekins. Pour boiling water from the kettle in the roasting pan, pour enough to come up halfway of the ramekins- being careful not to spill.
• Bake for 25-40 minutes*, you want the center of the creme brulee's to be set but a little bit jiggle, around 170F/71C degrees, I use an instant-read thermometer for this my Thermapen MK4. When ready take out of the oven and place the roasting pan on a wire rack. After five minutes remove the ramekins from the roasting pan and let cool for 1 hour on a wire rack. Wrap ramekins in plastic wrap and place in the fridge for at least 4 hours or overnight to chill before serving.
• When ready to serve sprinkle 1.5 tablespoons of sugar on top of each creme brulee swirling the ramekin so the sugar is spread evenly and using a kitchen torch, torch the top of the creme brulee until the sugar has caramelized and hardened. Serve immediately with berries if desired.

COFFEE-BRANDY CREAM BRULEE

Steps:

• Set oven to 350 degrees F.
• Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
• In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
• In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
• Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
• Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
• Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
• Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
• Remove from fridge, cover with plastic wrap, and continue to chill overnight.
• The following day: Preheat the broiler.
• Arrange the ramekins on a small sheet.
• Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
• Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
• Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.

COFFEE CRèME BRûLéE

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.

COFFEE & CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• In a medium saucepan, add the heavy cream, espresso powder and vanilla bean paste. Bring to a light simmer, then let simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes to 1 hour.
• In a nonreactive bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Place eight 6-ounce ramekins in a large roasting pan or baking dish. Pour the mixture into the ramekins. Place the roasting pan in the oven, then pour hot water into the bottom of the roasting pan, enough so the water comes about halfway up the sides of the ramekins. Bake until set and just a teensy bit jiggly, 30 to 35 minutes. Remove the ramekins from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill. If storing longer (up to 2 days), tightly wrap each ramekin in plastic wrap to ensure freshness.
• Evenly sprinkle the top of each ramekin with the turbinado sugar. Using a brulee torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit a few minutes. Serve topped with some crushed chocolate-covered espresso beans, if desired.

COFFEE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
• In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
• Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
• top.
• Place ramekins into a roasting pan. Transfer to oven. Before closing oven
• door, pour water into pan (but not into the ramekins themselves!) until it
• reaches 1/2 way up the side of the ramekins.
• Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
• When brulees have fully solidified and cooled down, sprinkle 1 1/2
• tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
• Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.

BRANDY CRèME BRûLéE

Steps:

• Preheat the oven to 300°F. Place eight 6-ounce ramekin or crème brûlée dishes in a larger baking pan. Heat a kettle of water.
• Pour the cream into a heavy-bottomed 2-quart saucepan and whisk in 1/2 cup of sugar and the vanilla bean, with the scrapings. Bring to a simmer, then remove from heat, cover with plastic wrap, and let sit for about 10 minutes. Whisk 1/4 cup of sugar into the egg yolks until well mixed. Gently whisk the cream into the yolks, add the Herbsaint and brandy, then strain through a fine sieve.
• I actually prefer to fill the ramekins and water bath when the pan is already in the oven, so I don't spill either when I move them. Place the pan with the ramekins on the middle rack of the oven with the door open, and use a ladle to fill the ramekins with the custard. Carefully pour hot water into the pan about halfway up the sides of the ramekins, cover the pan with foil, then gently slide the oven rack into the oven. Bake the custards for about 40 minutes, rotating once. It is a good idea to take a peek after about 25 minutes and make sure they are not cooking too fast (in which case they would look overly dry and shriveled). This is especially good to do if you are using the shallow, wide variety of crème brûlée dishes. Custard is done when it's just barely set and jiggles when you move the ramekin. Remove them from the oven, uncover, let cool to room temperature, and then refrigerate. The custards should be chilled for about 2 hours before caramelizing with the sugar.
• Sprinkle the tops of the custards with a thin layer of sugar and brown under a broiler or with a butane torch held 4-6 inches from the surface. When the sugar starts to bubble and brown, sprinkle lightly with another layer of sugar and brown the second layer. You'll use about 1/2 cup of sugar in all. For the most crackly top, serve within 10 minutes of caramelizing.