Crème brûlée mit Kaffee

Zutaten

• 420 g heavy cream
• 1 1/4 Tablespoons instant espresso powder (or 1 shot strong espresso)
• 70 g granulated sugar
• 4 large egg yolks
• 1/2 teaspoon vanilla extract
• Pinch salt
• Granulated sugar

Zubereitung

1. 1

   Preheat your oven to 300°F / 150°C. Position the rack in the center.

2. 2

   Bring a jug of water to the boil.

3. 3

   Heat the cream and espresso in a saucepan until just simmering but not boiling, then remove it from heat. 420 g heavy cream, 1 1/4 Tablespoons instant espresso powder

4. 4

   In a large bowl, whisk together the sugar, egg yolks, vanilla and salt until thick and slightly paler. 70 g granulated sugar, 4 large egg yolks, 1/2 teaspoon vanilla extract, Pinch salt

5. 5

   Gradually stream the hot cream into the egg mixture, whisking constantly so the egg yolks don’t curdle. Placing the bowl on a lightly dampened tea towel can help stop it moving on the bench while you whisk. Strain the mixture through a sieve into a jug and use a spoon to scoop off any foam that has accumulated.

6. 6

   Add four 6-ounce ramekins to a deep roasting pan, then evenly divide the custard mixture among them.

7. 7

   Carefully pour hot boiled water into the roasting pan until halfway up the sides of the ramekins, taking care not to splash water into the custard.

8. 8

   Bake for around 40 minutes until set but still with a wobble to the custard. If the center still looks sloshy, it’s not quite ready. Every oven will be different, so check your custards.

9. 9

   Remove the ramekins from the water bath, and cool them to room temperature on a wire rack for 20 minutes, then refrigerate them for at least 4 hours.

10. 10

    When ready to serve, sprinkle about two teaspoons of sugar evenly over each cold custard. Caramelize the sugar with a kitchen torch until the sugar has melted and turned a deep golden brown. Allow the caramel to cool, then serve. Granulated sugar