Wednesday, September 18, 2013

Coffee Crème Brulee - Easy Stovetop Method

 photo 005_zps2d4c04f1.jpg

Coffee Crème Brulee - Easy Stovetop Method

This is one of the most richly satisfying desserts in a small quantity.  My recipe is enough for 4 people - 1/2 cup serving size each.

First of all, I have to explain about the absence of the correct French Accents - since I
I'm half French I felt that I had to clarify.
"Crème" has an "accent grave" which goes up to the left,
then "Brulee" is supposed to have an "accent circonflexe" over the "u"
and the second "e" in "Brulee" should have an "accent aigu" (which goes up to the right)
I just couldn't figure out how to type them in the title without totally translating everything in the post into French.

Anyway, with my little Language OCD out of the way  - the key to this recipe is the crispy candy-like topping.  I use the broiler in my oven to melt the brown sugar into a candy topping but most professional Chefs use a "Chefs Torch".  I also use an easy stovetop method instead of baking the "Crème" in a steam bath in the oven.


Coffee Creme Brulee by Angie Ouellette-Tower for godsgrowinggarden.com photo 002_zpsf6c727f0.jpg


1 cup milk (I used whole milk)
1 cup heavy whipping cream (unwhipped)
3 1/2 tablespoons cornstarch
2 tablespoons granulated sugar
1/2 teaspoon vanilla extract
3 egg yolks - whisked (click HERE to see how to separate eggs)
1 teaspoon instant coffee granules
1/4 cup light brown sugar (for the topping)

In a medium size saucepan mix the cornstarch and sugar and stir until combined.  Slowly add the milk & cream - whisking all the time until no clumps remain.  Place on medium low heat and constantly stir until it starts to thicken - just before a full boil.  Slowly "temper" the egg yolks by adding a cup of the hot mixture into a bowl with the egg yolks (you must whisk all the time to prevent the eggs from clumping and becoming stringy) - now add the "tempered" eggs into the remaining hot mixture.  Return to the heat and continue stirring constantly and boil for 1 minute.  Remove from the heat and stir in the vanilla & coffee until completely dissolved & combined (see picture above).

Pour equal amounts (about 1/2 cup each) into 4 ramekin dishes (see picture below).  Allow to sit UNCOVERED at room temperature for 1 hour (it must be unconvered because you want that "skin" to form on the top).  


 photo 002_zps2d8e59b0.jpg

After 1 hour - Divide 1/4 cup brown sugar into fourths and sprinkle onto the top of each Crème Brulee (see picture below)

 photo 003_zps4f22c4d1.jpg

Finally, place the sugar topped ramekins into the preheated broiler leaving the door slightly open.  Burning the Brulee can happen in a matter of seconds - so check them after 1 minute and keep checking until the top reaches your desired color & texture (for no longer than 2 minutes).  As you can see by the picture below - the ramekin on the top was literally 1 second away from being ruined.

Coffee Creme Brulee by Angie Ouellette-Tower for godsgrowinggarden.com photo 006_zpsd6eea794.jpg

Allow to cool at room temperature, serve & ENJOY!!

Note - if you cool the Crème Brulee in the fridge the candy topping will soften and become a little more like caramel - that is why I let it cool at room temperature.

Coffee Creme Brulee by Angie Ouellette-Tower for godsgrowinggarden.com photo 006_zpsd1b74d24.jpg





Linked to:
Thursday Favorite Things
Domesblissity
Freedom Friday
Blog Strut Blog Hop
Creative Wednesdays
I Love My Post
Raising Imperfection
Home & Garden Hop
Inspiration Monday
Mix it up Mondays



_______________________________________________________________________________
Please checkout this month's wonderful Sponsor!!
Cynthia Tessmer from "Shoreline Designed" creates Natural Beach Stone Jewelry (Please click on the ad below):

Find out more about this amazing artist CLICK HERE 

13 comments:

  1. This sounds yum! The word coffee anything will always catch my eye! Hoping we can make these soon!

    ReplyDelete
  2. Visiting from the Meet and Greet blog hop. What a delicious looking recipe. I have never been brave enough to make my own creme brulee. But this looks so easy, I think you have inspired me!

    ReplyDelete
    Replies
    1. Great! - You'll be thrilled that you took the time to make this when you taste it - sooooo yummy

      Delete
  3. Hi Angie,
    These look delicious. I can almost taste it and I love anything with coffee. I am such a coffee addict. Thanks for sharing with us at our Thursday Favorite Things Blog Hop. Always great to have you party with us.
    Angel

    ReplyDelete
  4. I've never tried coffee creme brulee - what a fantastic idea! I'd be thrilled if you'd come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-10

    ReplyDelete
  5. Coffee and creme brulee are two of my favorite things on earth. In fact, I would be quite happy swimming in a vat of either. ;) Thanks for sharing. It has been pinned. :)

    ReplyDelete
  6. Hi Angie
    Thanks for sharing your awesome recipe with all at the Raising Imperfection Hop.
    Angel

    ReplyDelete
  7. Looks delicious!

    http://mysweetmoose.blogspot.com/2013/09/you-will-pee-on-yourself.html?showComment=1379877406960#c2815304990539686688

    ReplyDelete
  8. I've started liking creme brulee more and more but it's still not one of my faves. I think it's the consistency of the custard.

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. :)

    ¤´¨)
    ¸.•*´
    (¸¤ Lanaya | xoxo
    Raising-Reagan.com

    ReplyDelete

Please feel free to leave comments or questions (no question is ever stupid) - They will show up on the blog once I have read through them.
Thank You.

Related Posts Plugin for WordPress, Blogger...