Time 5h15m Number Of Ingredients 8 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.
Yield Makes 5 Number Of Ingredients 7 Steps:
Preheat oven to 320 degrees. Bring cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard beans. Put yolks, granulated sugar, and salt in a large bowl; whisk until sugar is dissolved and mixture is pale and thick. Gradually add cream in a slow, steady stream, whisking until combined. Pour steeping the coffee beans whisking the custard adding the layer of sugar through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from surface. Divide custard among molds, filling them almost to the top. Place molds in a roasting pan; put pan on oven rack, and pour boiling water around molds to reach halfway up sides. Bake until custards are set around the edges but still loose in the centers, about 30 minutes. Let molds cool in pan 10 minutes; remove from water bath. Cover each with plastic wrap, pressing onto surface; refrigerate at least 2 hours or up to 2 days. If using a torch to caramelize custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe sugar from edges. Hold torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown. If you don’t have a torch, freeze custards 20 minutes before topping with sugar. Preheat broiler, and place molds on a rimmed baking sheet; surround with ice cubes. Broil, rotating sheet once, until tops are golden brown, 2 to 3 minutes. If molds become warm, refrigerate custards for a few minutes before serving.
Time 4h35m Yield 6 Number Of Ingredients 7 Steps:
Heat oven to 325°F. In 15x10x1-inch pan, place 6 (6-oz) round or oval ceramic ramekins. In 2-quart saucepan, mix whipping cream and coffee granules. Heat just to a simmer, stirring occasionally. Remove from heat. In medium bowl, beat egg yolks and whole eggs with wire whisk until well blended. Stir in granulated sugar until combined. With wire whisk, gradually stir hot cream mixture into egg mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins. Place pan with ramekins in oven. Carefully pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake 30 to 35 minutes or until centers of custards are soft set. Carefully remove pan from oven. Remove ramekins from water bath and place on cooling rack. Pour water from pan. Cool custards 30 minutes. Transfer ramekins to same pan. Refrigerate at least 3 hours or overnight. Before serving, set oven control to broil. Top each custard with 1 tablespoon brown sugar. Watching carefully, broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted. Or melt brown sugar with kitchen torch. Garnish with fresh cranberries and mint leaves, if desired. Store in refrigerator.
Yield Makes 8 servings Number Of Ingredients 8 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.
Time 4h45m Yield 8 servings Number Of Ingredients 7 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.
Time 5h15m Yield 8 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 325 degrees. In a bowl whisk together yolks, whole egg, and granulated sugar. In a heavy saucepan heat cream and milk over moderately high heat until mixture just comes to a boil and stir in espresso powder and Kahlua, stirring until powder is dissolved. Add milk mixture to egg mixture in a stream, whisking, and skim off any froth. Divide custard among eight 1/2-cup ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight. Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler. sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch. Chill custards for up to 3 hours.
Yield Serves 8 Number Of Ingredients 8 Steps:
Preheat oven to 325°F. In a bowl whisk together yolks, whole egg, and granulated sugar. In a heavy saucepan heat cream and milk over moderately high heat until mixture just comes to a boil and stir in espresso powder and Kahlúa, stirring until powder is dissolved. Add milk mixture to egg mixture in a stream, whisking, and skim off any froth. Divide custard among eight 1/2-cup flame-proof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight. Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler. Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.
Time 2h Yield 8 serving(s) Number Of Ingredients 8 Steps:
Bring 1 cup cream and coffee beans to a simmer in a heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour. Preheat oven to 325 degrees F. Stir 2/3 cup sugar and 1/2 cup water in a heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil, brushing down sides of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer. Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup. Arrange 8 (2/3 - 3/4 cup) ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of cups. Bake custards until just set in center, 65-70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day. Sprinkle top of each custard with 1 teaspoons raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternate method - preheat broiler. Arrange custard cups on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.
