Prep 20 mins
Cook 25 mins
Espresso custards with crisp-sugar shells. A different twist on traditional creme brulee.
- 2 cups milk
- 1 cup espresso beans, whole
- 3⁄4 cup dry milk
- 3 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 1 dash salt
- 4 large egg yolks
- 1⁄4 cup sugar, divided
- Combine milk, espresso beans, dry milk, and 2 tbs sugar in a medium saucepan. Heat mixture over medium heat to 180°F or until tiny bubbles form around edge (do not boil), stirring occasionally. Remove milk mixture from heat, cover and steep 30 minutes.
- Preheat over to 300°F.
- Strain mixture through a sieve into a bowl, discard solids. Stir in vanilla.
- Combine 1 tbs sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.
- Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 4 (4-ounce) ramekins.
- Place ramekins in a 13 x 9 inch baking pan, and add hot water to pan to a depth of 1 inch.
- Bake at 300°F for 25 minutes or until center barely moves when ramekin is touched. Remove ramekins from pan; cool completely on a wire rack. Cover and chill at least 4 hours or overnight.
- Sift 1 tbs sugar evenly over each custard.
- Heat the sugar using a kitchen torch about 2 inches from top of each custard until sugar is completely melted and caramelized. Serve immediately.