Crème brûlée is one of Europe’s most popular desserts. But have you ever tried this variation with coffee?
Ingredients (Serves 4)
- 150 g cream
- 150 ml milk
- 100 milk freshly brewed coffee
- 50 g sugar
- 2 eggs
- 2 egg yolks
- 1 dessertspoon butter
- 4 dessertspoons brown sugar
- 2 dessertspoons espresso powder
Mix the cream, milk, coffee and sugar and bring to the boil. Allow this mixture to cool down a bit.Whisk the eggs and yolks and then blend them into the cream and coffee mixture.
Preheat the oven to 180° C. Grease four ovenproof ramekins or coffee cups (min. capacity 125 ml) and pour the mixture in. Cook them in a bain-marie in the hot oven for 30-35 minutes.
Take the ramekins or coffee cups out of the oven, let them cool down a bit and then put them in the fridge for 2 hours. After that, sprinkle brown sugar over the top of each ramekin or cup and caramelise it under a grill or with a chef’s blowtorch. Scatter some of the espresso powder onto the hot sugar and serve immediately.