Total Time
45mins
Prep 20 mins
Cook 25 mins

Espresso custards with crisp-sugar shells. A different twist on traditional creme brulee.

Ingredients Nutrition

Directions

  1. 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.
  2. Preheat over to 300°F.
  3. Strain mixture through a sieve into a bowl, discard solids. Stir in vanilla.
  4. Combine 1 tbs sugar, salt, and egg yolks in a medium bowl, stirring well with a whisk.
  5. Gradually add milk mixture to egg mixture, stirring constantly with a whisk. Divide the mixture evenly among 4 (4-ounce) ramekins.
  6. Place ramekins in a 13 x 9 inch baking pan, and add hot water to pan to a depth of 1 inch.
  7. 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.
  8. Sift 1 tbs sugar evenly over each custard.
  9. Heat the sugar using a kitchen torch about 2 inches from top of each custard until sugar is completely melted and caramelized. Serve immediately.

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