Ingredients for Cappuccino Creme Brulee
- Whipping Cream
- 1 cup granulated sugar
- Instant Espresso Powder
- Egg Yolks
- Ground Cinnamon
- Ground Nutmeg
- Vanilla Extract
- Golden Brown Sugar
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How to Make Cappuccino Creme Brulee
- Preheat oven to 325°F (160°C).
- Arrange six 3/4 cup ramekins in a 13x9x2 inch metal baking pan.
- In a heavy saucepan, combine 2 cups heavy cream, 1 cup granulated sugar, and 2 tablespoons instant espresso powder.
- Bring to a simmer over medium heat, stirring constantly until the sugar dissolves completely. Do not boil.
- Remove from heat and set aside to cool slightly.
- In a medium bowl, whisk together 6 large egg yolks, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg until pale and slightly thickened.
- Gradually whisk in the cooled cream mixture, then stir in 1 teaspoon vanilla extract.
- Strain the custard through a fine-mesh sieve to remove any lumps. This ensures a smooth and creamy texture.
- Divide the custard evenly among the prepared ramekins.
- Pour hot water into the baking pan to come halfway up the sides of the ramekins (create a bain-marie).
- Bake for 30-35 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
- Refrigerate for at least 3 hours, or preferably overnight, until completely chilled.
- Just before serving, preheat your broiler.
- Sprinkle 1/2 tablespoon of packed light brown sugar over the top of each custard, using a fine-mesh sieve for even distribution.
- Broil for 1-2 minutes, or until the sugar is melted and caramelized to a deep golden brown. Watch closely to prevent burning.
- Let the caramelized sugar cool slightly to harden before serving. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
94g
Fat
98g
Carbs
8g
