Friday, December 9, 2016

Tirami-Brulee - Combining Tiramisu & Creme Brulee

by Angie Ouellette-Tower for photo DSCF8381_zps3ajs9go7.jpg


Tiramisu and Crème Brulee are two of the most decadent desserts and combining the two creates a heavenly treat that will become your new favorite.

Printable Recipe

by Angie Ouellette-Tower for photo DSCF8370_zpsazvsave6.jpg

3/4 cup double strength coffee (cooled to lukewarm or cold)
1 1/2 tablespoons Kahlua Coffee Liqueur
2 cups milk (whole milk)
2 cups cream (heavy whipping cream)
1/3 cup plus 2 tablespoons corn starch
4 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon instant coffee
6 egg yolks
1 tablespoon ground cocoa powder
15 lady fingers
1/2 cup light brown sugar (for the top)
© (2016)

Begin by making the coffee and set it aside to cool.  Once cooled - quickly dip one end of each lady finger into the cooled coffee (do NOT let it soak otherwise the lady finger will just fall off into the coffee) and gently place into a 28x18x4cm glass Pyrex dish.  Place the lady fingers so that the soaked part is opposite the soaked part of the finger on each side (resembling a checker pattern - see picture below).  Drizzle/sprinkle the Kahlua liqueur on top of the lady fingers that are lining the bottom of the Pyrex dish. 

photo DSCF8371_zpssiuxz4zq.jpg

Dust the cocoa powder on top of the soaked lady fingers that have been placed on the bottom of the Pyrex dish (see picture below on the left).


In a medium size saucepan mix the cornstarch, instant coffee 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 extract until completely dissolved & combined (see picture below right). 

by Angie Ouellette-Tower for photo DSCF8372_zps98bbnuha.jpg by Angie Ouellette-Tower for photo DSCF8373_zpskcwvnp63.jpg

Pour the custard onto the lady fingers (that have been soaked & dusted from the first step) (see picture below). 

by Angie Ouellette-Tower for photo DSCF8374_zpsfnzjkgcb.jpg

Allow to sit UNCOVERED at room temperature for 1 hour (it must be uncovered because you want that "skin" to form on the top) (see picture below left).

by Angie Ouellette-Tower for photo DSCF8375_zpsntavzm6u.jpg by Angie Ouellette-Tower for photo DSCF8378_zpsb7zigtfi.jpg


Sprinkle evenly 1/2 cup of light brown sugar on top of the custard that has already cooled for 1 hour (from step#2) (see picture above on the right).

Finally, place the sugar topped Pyrex dish into the preheated broiler on the lower shelf (if your broiler has more than one shelf).  CAUTION - Burning the Brulee topping can happen in a matter of seconds - so check it after 30 seconds 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 - there is one spot in the middle that was literally 1 second away from being ruined.

by Angie Ouellette-Tower for photo DSCF8379_zps7rjlf2ut.jpg

Allow to cool at room temperature for 1 more hour, serve & ENJOY!!
Note - if you cool the Tirami-Brulee in the fridge then the candy topping will soften and become a little more like caramel - it's delicious either way.

by Angie Ouellette-Tower for photo DSCF8380_zpsxjejnkgz.jpg

Best served in a shallow bowl.

by Angie Ouellette-Tower for photo DSCF8385_zpsvdugg8zr.jpg

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1 comment:

  1. The best of both worlds - just yum! I'd love to have you share at our what's for dinner party!


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