White Espresso Creme Brulee
Coffee flavored creme brulee
- 16 oz. cream
- 4 oz. sugar
- 6 egg yolks
- 1/4 cup coffee beans
Preheat oven to 325 degrees F. Set 4 ramekins inside a bigger baking dish.Place coffee beans in a ziplock bag and roll over them with a rolling pin to crush them up a little. Place coffee beans, and cream in a small sauce pot and steep for 15 minutes. Strain out coffee beans and return cream to the sauce pot.
In a separate bowl, whisk yolks and sugar together.
Heat cream on medium high and right before it boils, turn heat off and temper in yolk mixture. Immediately pour base into prepared ramekins. Pour about 3-4 cups of hot water in the baking dish so the custard can bake in a water bath. Cover baking dish with foil and punch holes in foil to vent.
Bake for 40 minutes, or until custard has set and is no longer liquid in the center. Chill for 8+ hours.Sprinkle some sugar over top, Brulee with a torch, and enjoy!