Coffee Crème Brûlée

A dessert that might even wake us up after a hearty meal…

Details

  • Preparation Time: 250 minutes
  • Cooking Time: 55 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 450 g Sweet cream

  • 1 spoon Coffee, espresso

  • 4 pieces Egg, egg yolk, fresh

  • 100 g Sugar, white

  • 2 spoons Alcohol, Coffee liqueur

  • 6 teaspoon Sugar, white

Steps

  1. Pour the sweet cream into a saucepan and heat it over medium heat until it comes to a gentle boil. Then add the instant coffee powder to the cream and stir until the coffee is completely dissolved. Remove the saucepan from the heat and let the coffee cream cool completely.

  2. Preheat the oven to 110 degrees Celsius. Place small round ramekins in a deep baking dish. In a bowl, use a hand mixer to whisk the egg yolks and sugar until frothy. Return the saucepan with the cooled coffee cream to medium heat and warm it until it reaches a gentle boil. Slowly pour the coffee cream into the egg mixture while continuously whisking. Finally, add the coffee liqueur.

  3. Fill the ramekins with the prepared mixture. Pour water into the baking dish until it reaches halfway up the sides of the ramekins. Place the baking dish with the ramekins in the preheated oven and bake the cream for 35 to 40 minutes. The cream is properly baked when it only slightly jiggles when the ramekin is shaken.

  4. First, let the baked cream cool completely to room temperature, then cover the ramekins with plastic wrap and refrigerate for 4 hours.

  5. Before serving the cream, sprinkle the top with a tablespoon of sugar. Turn on the broiler in the oven. Place the ramekins under the very hot broiler for a few minutes until the sugar melts and turns golden brown. Serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 341.86 kcal
  • Fat: 26.6 g
    • Saturated Fat: 15.84 g
  • Carbohydrates: 19.91 g
    • Sugars: 18.31 g
  • Protein: 2.76 g
  • Fiber: 0 g

Advice

The sweet cream can also be caramelized with a crème brûlée torch. The baked dessert should not wait more than an hour before serving, as the caramelized crust will soften.