Recipe by Peter Tiessen
In my mind, crème brulee has got to be both one of the simplest and most decadent desserts to prepare. The rich coffee flavoured custard covered with a layer of bittersweet crunchy caramel is delectable beyond comparison.
NOTE: You will need a small, hand-held blow torch to caramelize the sugar on the custard
Yield: 4-6oz ramekins
- 2 cups cream
- 1 Vanilla Bean
- 3/4 cup Colombia Dark Coffee
- 6 egg yolks
- 1/3 cup Cane Sugar
- extra Cane Sugar to coat
Pour cream and whole coffee beans into a medium-sized saucepan. Split the vanilla bean lengthwise and use the backside of your paring knife to scrape the seeds from the bean and drop into the cream. Gently heat over low to medium heat being careful not to scald or burn the cream on the bottom of the pot. Stir with either a silicone lined whisk or a wooden spoon to avoid metal on metal, which would produce a slightly metallic taste.
While the cream is drawing out the vanilla and coffee flavours, combine the egg yolks and 1/3 cup of sugar in a medium-sized mixing bowl and whisk to combine. Continue to heat the cream mixture for 30 minutes, then allow to rest off the heat for 5 minutes. Strain the cream into another bowl to remove the coffee beans, some of the vanilla seeds will pass through, which is okay. Start by slowly adding the cream a couple of tablespoons at a time to the egg yolks, whisking constantly to ensure you avoid cooking the eggs, then slowly add the remaining cream.
Preheat the oven to 350ºF and bring a kettle of water to boil.
Place the four ramekins into a roasting pan. Pour the custard into four ramekins and skim off any bubbles that form along the surface. Pour enough hot water into the roasting pan to come up at least half-way up the ramekin. Bake in the oven for 40 minutes or until set.
Remove from the oven and allow the custard to cool completely. Sprinkle enough sugar on top of each custard to cover. Light a blow torch to caramelize the sugar, holding the ramekin at 45 degrees and the lit torch in the other. Caramelize the sugar, continually turning the ramekin to get a nice even, golden caramel.