Coffee creme brulee

Preparation Time
10 minutes

Cooking Time
40 minutes

Ingredients

    625ml (2 1/2 cups) thin cream

    7 egg yolks, at room temperature

    170g (3/4 cup) caster sugar

    185ml (3/4 cup) freshly brewed strong coffee

Method

    Preheat oven to 150°C. Place six 185ml (3/4 cup) ovenproof ramekins in a large roasting pan.

    Place the cream in a small saucepan and heat, uncovered, over medium heat for 4-5 minutes or until warmed through (don't let the cream boil).

    Meanwhile: place the egg yolks and 110g (1/2 cup) sugar in a medium heatproof bowl. Whisk until well combined.

    Place bowl on a damp cloth and gradually add warm cream while stirring constantly with a fork. Stir in the coffee. Pour the mixture through a fine strainer into a large jug, then pour the mixture evenly into the ramekins.

    Fill a large heatproof jug with hot tap water. Place the roasting pan on a shelf in the middle of the oven. Pour enough hot water into the roasting pan to reach three-quarters of the way up the sides of the ramekins.

    Bake in preheated oven for 30-35 minutes or until mixture is just set. Carefully remove the ramekins from the roasting pan. Cool for 1 hour, then cover with plastic wrap and place in the fridge for 3-4 hours or until chilled.

    Preheat grill on high. Sprinkle the remaining sugar evenly over the top of each brulee, making sure that all of the brulee is covered. Place the dishes in a heatproof dish and surround with ice cubes (this helps the brulee to stay cool while you heat the sugar). Cook under preheated grill for 2-3 minutes or until the sugar bubbles and caramelises. (If the ramekins feel a little warm, you may need to refrigerate for 30 minutes to allow the brulee to chill again. Alternatively, use a blowtorch to over the brulee until the sugar melts and is golden.) Serve immediately.
Notes

    Note: Small blowtorches are available from kitchenware stores. You can use either coffee method but if using plunger coffee, make it double strength.