Fireside Creme Brulee Coffee Recipes

COFFEE & CREME BRULEE

Steps:

• Preheat the oven to 325 degrees F.
• In a medium saucepan, add the heavy cream, espresso powder and vanilla bean paste. Bring to a light simmer, then let simmer for 5 minutes. Take off the heat and cool to room temperature for 30 minutes to 1 hour.
• In a nonreactive bowl, whisk together the egg yolks and granulated sugar until combined and lighter in color. Slowly add the cooled cream mixture, whisking constantly. Place eight 6-ounce ramekins in a large roasting pan or baking dish. Pour the mixture into the ramekins. Place the roasting pan in the oven, then pour hot water into the bottom of the roasting pan, enough so the water comes about halfway up the sides of the ramekins. Bake until set and just a teensy bit jiggly, 30 to 35 minutes. Remove the ramekins from the oven and let cool on the counter until they reach room temperature, then place the ramekins in the fridge for 2 hours to chill. If storing longer (up to 2 days), tightly wrap each ramekin in plastic wrap to ensure freshness.
• Evenly sprinkle the top of each ramekin with the turbinado sugar. Using a brulee torch, melt the sugar until it bubbles and turns dark golden brown. This will form a crunchy top. Let sit a few minutes. Serve topped with some crushed chocolate-covered espresso beans, if desired.

COFFEE CREME BRULEE

Steps:

• Preheat oven to 320 degrees. Bring cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard beans.
• Put yolks, granulated sugar, and salt in a large bowl; whisk until sugar is dissolved and mixture is pale and thick. Gradually add cream in a slow, steady stream, whisking until combined. Pour steeping the coffee beans whisking the custard adding the layer of sugar through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from surface.
• Divide custard among molds, filling them almost to the top. Place molds in a roasting pan; put pan on oven rack, and pour boiling water around molds to reach halfway up sides. Bake until custards are set around the edges but still loose in the centers, about 30 minutes.
• Let molds cool in pan 10 minutes; remove from water bath. Cover each with plastic wrap, pressing onto surface; refrigerate at least 2 hours or up to 2 days.
• If using a torch to caramelize custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe sugar from edges. Hold torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown.
• If you don't have a torch, freeze custards 20 minutes before topping with sugar. Preheat broiler, and place molds on a rimmed baking sheet; surround with ice cubes. Broil, rotating sheet once, until tops are golden brown, 2 to 3 minutes. If molds become warm, refrigerate custards for a few minutes before serving.

FIRESIDE COFFEE

Steps:

• Mix non-dairy creamer, instant coffee, sugar, hot chocolate mix, cinnamon, and nutmeg in a bowl. Store in an airtight container.

COFFEE-CARAMEL CRèME BRûLéE

Steps:

• Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
• Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
• Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
• Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
• Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
• Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

COFFEE CRèME BRûLéE

Steps:

• Preheat oven to 325°F.
• In a bowl whisk together yolks, whole egg, and granulated sugar. In a heavy saucepan heat cream and milk over moderately high heat until mixture just comes to a boil and stir in espresso powder and Kahlúa, stirring until powder is dissolved. Add milk mixture to egg mixture in a stream, whisking, and skim off any froth.
• Divide custard among eight 1/2-cup flame-proof ramekins set in a roasting pan and add enough hot water to pan to reach halfway up sides of ramekins. Bake custards in middle of oven until they are just set but still tremble slightly, about 40 minutes. Remove ramekins from pan and cool custards. Chill custards, covered loosely with plastic wrap, at least 4 hours or overnight.
• Set broiler rack so that custards will be 2 to 3 inches from heat and preheat broiler.
• Sift brown sugar evenly over custards and broil custards until sugar is melted and caramelized, about 2 minutes. (Alternatively, raw sugar may be sprinkled over custards and caramelized with a blowtorch.) Chill custards 20 minutes.

FIRESIDE COFFEE

Steps:

• Mix all ingredients together.
• Store in an air-tight container.
• Use two or three Tbsp of mix per cup of boiling water.