Ingredients for Coffee Brandy Cream Brulee
- Whipping Cream
- 1/4 cup granulated sugar + 2-3 teaspoons brown sugar per ramekin
- Instant Coffee Granules
- 6 large egg yolks
- 2 tablespoons brandy
- Pure Vanilla Extract
- Light Brown Sugar
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How to Make Coffee Brandy Cream Brulee
- Preheat oven to 350°F (175°C).
- Arrange 6 ramekins (or 12 if doubling the recipe) in a 13x9 inch baking dish.
- In a medium saucepan, combine 2 cups heavy cream and 1/4 cup granulated sugar.
- Heat over medium heat, stirring constantly, until the sugar dissolves and the mixture is just about to simmer. Do not boil.
- Remove from heat and stir in 2 tablespoons instant coffee granules until fully dissolved.
- In a medium bowl, whisk together 6 large egg yolks.
- Gradually whisk the warm cream mixture into the egg yolks, then whisk in 2 tablespoons brandy and 1 teaspoon vanilla extract.
- Strain the custard through a fine-mesh sieve into a 4-cup measuring cup. Divide evenly among the prepared ramekins.
- Pour enough hot water into the 13x9 inch baking dish to come halfway up the sides of the ramekins (a bain-marie).
- Bake for approximately 45-60 minutes, or until the custards are just set around the edges but still slightly jiggly in the center. A gentle shake of the pan should show only a slight movement in the center.
- Carefully remove the ramekins from the water bath and let cool slightly.
- Cover with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
- Before serving, preheat your broiler.
- Arrange the chilled ramekins on a baking sheet.
- Sprinkle 2-3 teaspoons of 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 melts, bubbles, and caramelizes. Watch closely and rotate the baking sheet to ensure even browning. The sugar should be a deep golden brown.
- Refrigerate for at least 1 hour, or up to 4 hours, to allow the caramelized sugar to harden completely before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
61g
Fat
96g
Carbs
6g
