The idea for the creme brulee (that’s a lot of accent in one expression!) of coffee came directly from one of my college professors. I helped in a show class in which the café should be the star. After all, I live in a city that was once the largest producer of grain.
I really liked the taste (we help, but we also eat, right!). I had a golden opportunity, ‘let’s do it!
I say the reference, because the recipe is the most basic and easily found in any French cookbook. Milk, cream and egg yolks. So, if you want the classic, just remove the coffee and orange, and add a vanilla bean.
I wish I had used coffee beans as a flavor base for the infusion, but mine weren’t good. So, I ended up using instant coffee. It’s for the next attempt.
I also added a touch of orange, I believe it pairs very well with coffee. Who has seen those chocolate orange peel sweets? It is often served along with a cup of coffee. In addition to being delicious, it is an incredible delicacy when offered.
For the brûlée, the burnt sugar/caramel on the cream, I added some tips on how to proceed, yes? The contrast in texture of the crunch and the unctuousness of the cream… just try it. Just like Amélie.
Coffee Crème Brûlée
Makes: 4 – 7 units, depending on size
- 300 mL skimmed milk (or integral)
- 250 g fresh/pasteurized cream (49% fat)
- 6 g (3 teaspoons) instant coffee (extra strong)
- ½ orange (shavings of the peel)
- 0,5 g refined salt
- 100 g egg yolk (about 6 units)
- 90 g crystal Sugar
- crystal Sugar (to caramelize)
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC, heat around 1.5L of water, separate a mold that holds the ramekins or containers of your choice.
- In a pan, add milk, pasteurized cream, instant coffee and orange zest. Bring to low heat, mix to homogenize the cream.
- In a bowl add the egg yolks and crystal sugar. Beat with a whisk until it forms a light yellow cream.
- When the coffee mixture shows the first signs of boiling (small bubbles), transfer half of it over the egg yolk cream and mix very well. Add the rest, stirring well to dissolve the sugar.
- Strain the mixture through a fine sieve into a jug. Discard the residue left in the sieve.
- Distribute the coffee mixture between the ramekins, and place them in the separate pan. The water should be boiling at this point.
- Place the pan on the oven rack, then carefully add the boiling water into the pan, being careful not to fall into the ramekins or burn yourself. The height of the water should be around half the ramekin, but it may vary depending on the size of the ramekin.
- Bake in a bain-marie for 40 minutes. Testing with the tip of a knife, it will be creamy, but not liquid. The cream was still slightly soft, as it cooled it will gain consistency.
- Remove from the oven and let cool. Cover with plastic wrap and refrigerate for 6-8 hours, ideal for using the next day.
- For the brûlée: remove the ramekin from the refrigerator, dry the surface of the cream and the inner sides of the ramekin with a paper napkin gently to remove any moisture. Sprinkle the sugar over, making a layer. Remove the excess, as the cream will be firm (it should be!), make a second thin layer of sugar. Then, use a blowtorch to burn the sugar at the top, distributing the heat of the flame evenly and be careful, it is very hot. This step must be done moments before serving, if you leave it ready, the sugar absorbs moisture and does not burn properly.
- Extra strong instant coffee: the quantity will vary depending on the brand used and your personal taste. What was indicated in the recipe was ideal for me. So, add it little by little. As the brand also influences, I used Nescafé.
