Try out this Coffee Creme Brulee recipe. Coffee flavor is such an elegant flavor, it just sounds gourmet, coffee ice cream, coffee cake, coffee cheesecake, the word "coffee" makes any dessert special. Creme brulee is one of my all time favorite desserts. I don't see how anyone cannot like it. Soft, creamy, light, full of flavor and the crunchy, delicate sheet of caramelized sugar on top. How could you go wrong? I fell in love with this sweet delicasy at nearby Disney World. The numerous restaurants offer some variation of this French dessert on many of their menus. In the fall season at the annual "International Food and Wine Festival" in Epcot, one of the biggest lines for cuisine samples is in France for, you guessed it, their creme brulee. I preferred to use a medium roast Colombian coffee basically because, well, that's all I had on hand. The flavor of my coffee creme brulee didn't come out overpowering so I was very pleased. I admit I overcooked it slightly, so it is better to check it early before the end of the baking time. You want it to come out of the oven while it still has a gelatin-like consististency. If you shake the ramekin the custard should move, jiggle a little. After the cooling and refrigeration periods it will set and become fully solid.
I by no means am an expert on this dessert, but I want to learn more. I love this variation of it and I think you will too. Find some 4 - 6 oz. ramekins which are the special ceramic dishers in which to prepare this recipe, better yet, you can purchase a creme brulee kit which includes the ramekins and torch ( for carmelizing the sugar) for $20 or less. You can find them cheap at big Wal-Mart or practically any store that sells bakeware. One of my favorite stores is "Tuesday Morning". They sell many name brands at deep discounts. Check the internet to see if you have one in your area.
Have fun and impress your someone you love. Make it for your girlfriend, husband or even a friend. Pull out this recipe out for dinner guests, shock them at how good your culinary skills are. You most likely will have all the supplies you need with the exception of the ramekins and torch.
1. Preheat and Ramekin Preparation. Preheat the oven to 300 degrees and place the ramekins in the baking dish.
2. Prepare Custard Base. Whisk the yolks until they become completely yellow in color and foamy. Slowly add the sugar, cream and coffee into the yolks. Pour egg and cream mixture through the sieve into your measuring cup. Then evenly divide the mixture into the ramekins on the tray.
3. Bake. Bake for 20 minutes. Check a few minutes before the end of the baking time. Remove when the custard is set but still moves when lightly shaken.
4. Cool. Remove tray from oven and allow to set for about 15 - 20 minutes before placing in the refrigerator until fully chilled.
5. Carmelize Sugar Topping. Read instructions for your butane torch. Lightly spoon granulated sugar on top of cooled custard until completely covered. Carmelize the sugar with the torch. Serve to your guests.