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| CHICORY COFFEE CREME BRULEES WITH BROWN SUGAR SHORTBREAD COOKIES |
| 6 Servings |
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| INGREDIENTS |
1 1/2 c Heavy Cream
1 1/4 c Whole Milk
1/2 c + 3 t Sugar
4 T Instant Chicory Coffee or 2 tablespoons Instant
Espresso Coffee
1/2 t Freshly Ground Black Pepper
7 Large Egg Yolks
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| METHOD |
| Combine the cream, milk, 1/2 cup of the sugar, the coffee
and pepper in a medium saucepan.
Bring to a bare simmer over medium-high heat, stirring to
dissolve the sugar and coffee. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy and
lemon-colored, about 2 minutes.
Slowly add the hot milk mixture to the eggs, whisking
constantly.
Strain through a fine mesh strainer into a bowl or pitcher.
Divide the custard among the ramekins.
Add enough hot water to the roasting pan to come halfway
up the sides of the ramekins.
Bake for 30 minutes.
Rotate the roasting pan and bake until the custards are firm
yet still jiggle slightly when shaken, 30 to 40 minutes.
Remove from the oven and cool.
Cover with plastic wrap and refrigerate until well chilled, at
least 4 hours or overnight.
Sprinkle the top of each custard with 1/2 teaspoon of the
remaining sugar.
Using a blowtorch, caramelize the sugar. (alternatively,
preheat the broiler.
Place the custards on a baking sheet and broil until the
sugar melts and caramelizes,watching closely to avoid
burning and rotating the cups as necessary, 1 to 2 minutes.)
Place on dessert plates and serve. |
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