5/29/2012
Coffee Brandy Creme Brulee
2 cups heavy whipping cream
1/4 cup sugar
1 1/2 t instant coffee crystals
4 large egg yolks
1 T brandy
1 t vanilla extract
3 T golden brown sugar
>how to make<
*Preheat oven to 350 degrees.
*Arrange six 3/4 cup ramekins or custard cups in 13x9x2" metal baking pan.
*Combine cream and sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves.
*Remove from heat; add coffee and whisk to dissolve.
*Whisk egg yolks in medium bowl to blend.
*Gradually whisk in warm cream mixture, then brandy and vanilla.
*Strain custard into 4 cup measuring cup; pour into ramekins, dividing equally.
*Add enough hot water to pan to come halfway up sides of ramekins.
*Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes.
*Remove custards from pan.
*Chill uncovered until cold, then cover and shill overnight.
*Arrange custards on baking sheet.
*Press 1/2 T brown sugar through sieve onto each custard, forming even layer.
*Using kitchen torch, melt sugar until deep amber color.
*Refrigerate custards until topping hardens, at least 1hour and up to 2 hours before serving.
2 cups heavy whipping cream
1/4 cup sugar
1 1/2 t instant coffee crystals
4 large egg yolks
1 T brandy
1 t vanilla extract
3 T golden brown sugar
>how to make<
*Preheat oven to 350 degrees.
*Arrange six 3/4 cup ramekins or custard cups in 13x9x2" metal baking pan.
*Combine cream and sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves.
*Remove from heat; add coffee and whisk to dissolve.
*Whisk egg yolks in medium bowl to blend.
*Gradually whisk in warm cream mixture, then brandy and vanilla.
*Strain custard into 4 cup measuring cup; pour into ramekins, dividing equally.
*Add enough hot water to pan to come halfway up sides of ramekins.
*Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes.
*Remove custards from pan.
*Chill uncovered until cold, then cover and shill overnight.
*Arrange custards on baking sheet.
*Press 1/2 T brown sugar through sieve onto each custard, forming even layer.
*Using kitchen torch, melt sugar until deep amber color.
*Refrigerate custards until topping hardens, at least 1hour and up to 2 hours before serving.
