Dessert
Coffee caramel crème brûlée
PrepPr15 minCookCk25 minChillingChi4 hServesSrv6Ca:PCa:P1:0.7
Ingredients
- 2 cups heavy cream
- 2 tbsp ground coffee
- 1/2 tsp fine pickling salt
- 1/2 cups sugar
- 4 egg yolks
- 1 tsp vanilla extract
- Sugar for topping (Optional)
Directions
- Heat cream, coffee, and salt until just below boiling. Remove and steep for 20 minutes.
- Caramelize sugar over low heat until light amber. Turn off heat.
- Strain in coffee cream slowly. Cool until slightly warm.
- Whisk egg yolks, then mix in coffee caramel cream. Add vanilla.
- Divide mixture into 6 ramekins in a baking pan.
- Preheat oven to 325°F (163°C). Fill pan with hot water a third of the way.
- Bake for 25 minutes until custard slightly wobbles.
- Cool 20 minutes, then refrigerate for 4+ hours.
- Top with sugar and brulee with a torch or broiler.
Nutrition Facts
Per serving (1 of 6). Does not change when you scale ingredients.
- Calories 401.59999999999997
- Total Fat 195.2g
- Saturated Fat 114.5g
- Polyunsaturated Fat 3.1g
- Monounsaturated Fat 8g
- Cholesterol 1392.6 mg
- Sodium 1182.6 mg
- Carbohydrate 143g
- Fiber 6.3g
- Sugar 132.5g
- Protein 25g
- Calcium 400.7 mg
- Phosphorus 265.2 mg
- Ca:P ratio 1:0.7
- Vitamin A 259.1 mcg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.3 mg
- B5 (Pantothenic) 2 mg
- B6 0.2 mg
- Folate 99.3 mcg
- B12 1.3 mcg
- Vitamin K 0.1 mcg
- Zinc 1.6 mg
- Selenium 38.1 mcg
- Caffeine 355 mg
