For our wedding dinner, we chose coffee crème brûlée as dessert, in part because the restaurant only offered it on those occasions and never on the regular menu. My husband was obsessed with the notion that he could otherwise never eat it at the restaurant there. However, on our actual wedding day, he never actually tried the coffee crème brûlée because he talked to guests and friends and did not notice when the waiters finally cleared the table. It haunts him to this day and he finally complained enough about it so that I took pity on him and tried to recreate the dish.
(enough for about 4 desserts)
- 100 ml milk
- 400 g cream
- 75 g sugar
- 1 vanilla pod
- 4 egg yokes
- 50 g coarsely ground coffee
- extra sugar for caramelizing the top
How to Make It
- Whisk the milk, cream, and sugar together in a pot. Be careful not to whisk too hard, though, as you want to avoid any sort of bubbles.
- Cut open the vanilla pod and scrape out the vanilla seeds. Add them to the milk-cream mix.
- Lightly heat up the liquid to make sure that the sugar dissolves. You really do not need much heat to accomplish this; do not boil the cream.
- Add the yokes and stir carefully.
- Add the ground coffee and stir again.
- Cover the pot and let it all cool down. Let the mixture rest in the fridge over night so that the milk-cream mix can absorb the coffee flavor.
- The next morning, preheat the oven to 150° C.
- Take the pot out of the fridge and pass the mix through a sieve into the ramekins (or cups or bowls) you want to use for the crème brûlée.
- Boil water in a kettle.
- Once you are done, put the little bowls on a deep baking tray. Put the tray into the oven and immediately pour enough boiling water into the tray so that the ramekins are covered to about half their height.
- Bake the crème brûlée in the oven for 50-60 minutes until it has curdled.
- Once they are done, take the ramekins out and let them cool down. Before serving, sprinkle some sugar on top of the crème and caramelize it with a burner.