No Bake Espresso Cremes Brulees Recipes

ESPRESSO CREME BRULEE

Espresso Creme Brulee image

This delicious dessert recipe is courtesy of Chef Curtis Stone.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Number Of Ingredients 7

Ingredients

1 1/4 cups heavy cream
1/3 cup whole milk
1/2 cup granulated sugar
4 ounces (1/2 cup) prepared espresso
1 vanilla bean, split lengthwise
7 large egg yolks
2 tablespoons turbinado or raw sugar

Steps:

Preheat oven to 200 degrees.
In a medium heavy-bottomed saucepan, combine cream, milk, granulated sugar, and espresso. Using a spoon, scrape the seeds from the vanilla bean into cream mixture and whisk to combine. Add vanilla bean to saucepan and bring cream mixture to almost a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat and let cool for 5 minutes. Remove vanilla bean and discard.
Whisk yolks together in a large bowl. Gradually whisk cream mixture into yolks. Strain custard through a fine mesh sieve into a 4-cup glass measuring cup. Place four 5-ounce ramekins in a baking dish. Divide custard evenly between ramekins and transfer baking dish to oven. Fill baking dish with enough hot water so that it comes halfway up the sides of the ramekins. Bake until centers only move slightly when ramekins are gently shaken, about 2 hours. Remove ramekins from baking dish and let cool completely. Transfer custards to refrigerator until chilled.
Sprinkle turbinado sugar over chilled custards. Using a small kitchen torch, torch the sugar until caramelized. Alternatively, preheat a broiler and place under broiler until sugar is caramelized. Serve immediately.

NO-BAKE ESPRESSO CREMES BRULEES

No-Bake Espresso Cremes Brulees image

For an elegant touch, serve Cognac with this dessert. It will complement the caramel flavors of the burnt-sugar topping.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 1h

Yield Makes 4

Number Of Ingredients 8

Ingredients

6 ounces white chocolate, coarsely chopped
3 large egg yolks
2 tablespoons instant-espresso powder
2 tablespoons granulated sugar
Coarse salt
1/2 cup heavy cream
1/4 cup whole milk
1/4 cup raw sugar

Steps:

Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.
Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.
Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.

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