Espresso Creme Brûlée
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Espresso Creme Brûlée
Category
Desserts
Ingredients
- 4 egg yolks
- 1 tablespoon juice, wine or water
- 1 tablespoon Fustini’s Espresso balsamic
- 1/3 cup sugar
- 2 cups heavy cream
- 2-3 tablespoons brown sugar, garnish
Ingredients
Directions
- Preheat oven to 325 degrees. Whisk the egg yolks with the juice wine or water and the balsamic. Heat the sugar and heavy cream over medium heat until simmering. Add 1/4 of the hot cream to the egg yolk mixture and stir to combine, tempering. Add the rest of the hot cream and stir. Strain the cream mixture through a fine-mesh into a baking dish set inside another baking dish.
- Pour hot water into the master baking dish to come at least halfway up the sides and place into the preheated oven. Bake until custard sets and reaches 145 degrees, 25 to 35 minutes. Remove and let cool. Cover and refrigerate overnight. Sprinkle brown sugar over the creme brulee. Torch the sugar to caramelize and serve immediately.