Caffe Mocha Creme Brulee Recipes

MOCHA CREME BRULEE

Steps:

• Pre-heat the oven to 140C or 275 degrees F.
• Make the brulée by warming the double cream, milk, coffee and half the sugar in a pan.
• Add the other half of the sugar to the egg yolks and whisk.
• Once the cream and milk are hot, pour onto the egg mixture and whisk well.
• Pour through a sieve to make sure it is smooth.
• Ladle the mixture into 4 coffee cups and place in an oven tray.
• Gently pour boiling water into the tray until it comes half way up the cups.
• Put them into the oven carefully for around 40 minutes until just set.
• Pour the milk into the cream, add the vanilla and whisk or blitz with a hand blender until frothy.
• Spoon on top of the coffee brulee.
• Sprinkle with cocoa or cinnamon and serve on a saucer with a spoon and two cubes of sugar coated fudge.

COFFEE CREME BRULEE

Steps:

• Preheat oven to 300 degrees F.
• In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
• In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
• Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
• top.
• Place ramekins into a roasting pan. Transfer to oven. Before closing oven
• door, pour water into pan (but not into the ramekins themselves!) until it
• reaches 1/2 way up the side of the ramekins.
• Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
• When brulees have fully solidified and cooled down, sprinkle 1 1/2
• tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
• Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.

COFFEE CRèME BRûLéE

Steps:

• Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
• Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
• Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.

CAFé BRULé (COFFEE)

Steps:

• Prepare espresso with premium-grade arabica beans in a long espresso cup. Hold a large spoon containing 1 lump of sugar and 1 tbsp of brandy over each cup and light the brandy. Pour into the coffee when the flames begin to die down and serve with creme brulee.