Bertolli

New Orleans Desserts Recipe List

NOLA Restaurant

534 St. Louis Street, New Orleans, LA 70130
504-558-3947

CHICORY COFFEE CREME BRULEES WITH BROWN SUGAR SHORTBREAD COOKIES

6 Servings

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

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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