Spiced Coffee Crème Brûlée
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 ½ c
(360 ml) whole milk
½ c
(120 ml) heavy whipping cream
2 tbsp
ground coffee
4
cardamom pods, cracked
6
egg yolks
½ c
(100g) granulated sugar, plus 2 teaspoons for topping
Large pinch kosher salt
Beneath the glassy, caramelized tops of these crème brûlées lies a Syrian-coffee-inspired custard. The aromatic flavor comes from steeping hot milk and cream with coffee grounds and peppery cardamom pods. Crème brûlée requires a water bath in order to bake evenly and prevent curdling. An 8-inch pan should be big enough to hold all four 4-ounce ramekins, but check to make sure that all your baking vessels fit together before you get started.
Directions
- Fill a kettle with 3 to 4 cups of water and bring it to a boil. Keep warm until ready to use.
- Combine the cream, milk, coffee grounds, and cardamom in a medium saucepan and place it over medium-high heat. When the mixture comes to a simmer, remove the pan from the heat and let the mixture steep for 10 to 15 minutes. Strain the mixture into a separate vessel to remove the coffee grounds and cardamom pods. Rinse the pot of any coffee grounds, then return the mixture to the pot and bring to a low simmer over medium-high heat.
- Just before the cream mixture comes to a simmer, combine the egg yolks, sugar, and salt in a separate medium mixing bowl and whisk until smooth and well combined. Slowly pour the hot cream mixture into the yolk mixture a little at a time, whisking vigorously all the while. When the mixture is fully combined, divide it evenly among four 4-ounce ramekins.
- Place the ramekins inside an 8- or 9-inch square pan, then fill the pan with enough just-boiled water to reach about 2/3 of the way up the ramekins’ sides. Carefully transfer the pan to the oven and bake for 20 to 25 minutes, or until the custards are just set but still have a little bit of wobble left in their centers. A thermometer inserted into the center of the custards should register 170°F. Using tongs or oven mitts, carefully remove the ramekins from the water bath and let them cool at room temperature for about 20 minutes. Transfer to the refrigerator and chill for at least 3 hours and up to 2 days.
- Just before serving, top each custard with 2 teaspoons of granulated sugar, taking care to sprinkle the sugar in an even layer.
- If using a mini blow torch, hold the torch so that the flame is an inch or so above the surface of the custard, then move it in a circular motion until the sugar has melted and turns deep amber in color.
- If using your oven’s broiler, position a rack about 6 inches from the top of the oven, then heat the broiler to high. Allow it to preheat for 10 minutes. Place the custards on a sheet pan and broil for 5 to 7 minutes. Be sure to check the crème brûlées often to make sure the sugar hasn’t burned and the custards haven’t curdled. If you see this beginning to happen, remove them from the oven promptly.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.