Gourmet | October 1995
This is the first Crème Brûlée I made and I couldn't believe how easy it is!
Once again, a recipe I've chosen because it can be prepared the night before... a sure sign of how slow I am... I cannot be hurried even if I want to.
This dessert is a sure hit to guests and I bet you, it will be a staple to majority of your gatherings.
Tip 1: Don't finish this off through broiler, opt for blowtorch instead
Tip 2: Buy a decent blowtorch, you'll be using it for a long time.
Tip 3: Let your guests finish off this dish, it's fun when they sprinkle their dessert with sugar and ultimately torch it to how caramelised they want it to be. No need to chill it after it's caramelized, just tuck in!
This took me an hour and half which is I think just the right time to create this concoction... wanna bet? I know for the first time, I managed to pull through? Just shows how easy this recipe is.
6 large egg yolks
1 large whole egg
2/3 cup granulated sugar
1 3/4 cups heavy cream
1 3/4 cups milk
1 1/2 tablespoons instant espresso powder
2 tablespoons Kahlúa
1/4 cup firmly packed brown sugar or raw sugar
Prehead oven to 325F.
In a bowl whisk together yolks, whole egg, and granulated sugar. In a heavy saucespan heat cream and milk over moderately high heat until mixture just comes to a boil and stir in espresso powder and Kahlúa, stirring until powder is dissolved. Add milk mixture to egg mixture in a stream, whisking, and skim off any froth.
Divide custard among eight 1/2-cup flame-proof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
Sift brown sugar over custards and caramelized with a blowtorch.
Acoustic Chef, cookin’ one tune at a time!