Crème brûlée de café y canela con granos de café cubiertos de chocolate

Ingredientes

• Serves 4 (medium ramekins)
• 1 1⁄2 cups heavy whipping cream
• 4 egg yolks
• 1 cup sugar, divided
• 2 1⁄2 tsp instant coffee granules
• 1⁄2 tsp cinnamon
• 1⁄2 tsp vanilla extract
• Boiling water
• Whole roasted coffee beans
• White chocolate
• Dark Chocolate

Preparación

1. 1

   --- Directions ---

2. 2

   Preheat oven to 300 degrees.

3. 3

   In a small bowl, mix the egg yolks, vanilla and 6 Tbs of sugar, reserving the remaining sugar to top the dessert. Whisk for 1-2 minutes until mixed well.

4. 4

   Pour 1⁄4 cup cream into a medium bowl. Stir in coffee. Make sure coffee is dissolved. You don’t want the cream to whip. When dissolved, add remaining cream & stir. Fold in egg & sugar mixture.

5. 5

   Pour into individual ramekins, about 2/3 full. Place the ramekins in a roasting pan.

6. 6

   Pour the boiling water around the sides of the ramekins until it fills the pan about halfway up on each ramekin. Be careful not to get any water inside your ramekins.

7. 7

   Bake 40-50 minutes, until not jiggly.

8. 8

   Make chocolate covered coffee beans. Melt chocolate in a microwave 30 seconds at a time until chocolate is thin. Using a fork, dip your beans into the melted chocolate. Place on parchment paper to harden. If you want larger beans, dip 3 or 4 times, allowing the chocolate to harden in between.

9. 9

   Remove creme brûlée from oven. Cool 30 minutes.

10. 10

    Refrigerate at least 5 hours or overnight. Carmelize before serving or up to 4 hours before serving by sprinkling the remaining sugar over the custards & using either a culinary blow torch or placing them briefly under the broiler.