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Coffee Brandy Creme Brulee


Coffee, cream and eggs are often components of a normal breakfast.

Make your mornings a little sweeter with this delicious, decadent Coffee Brandy Creme Brulee recipe!

For those who don't live in Maine and might not realize, Allen's Coffee Brandy is the unofficial state beverage, so this is a true New England creation.

And in fact, truth be told, I love to add a splash of Coffee Brandy to my morning coffee to sort of jump start my day.


You'll want to prepare the custards the night before, so in the morning all you have to do is sprinkle some sugar on top and then torch the surface to a nice toasty burnt crunch.

Or if the idea of eating creme brulee for breakfast is just too much for you, this would make an elegant sweet ending to a nice dinner or Mother's Day brunch.


Coffee Brandy Creme Brulee 

(makes 2)


1-1/2 cups heavy cream
2T granulated sugar
1/2 teaspoon instant coffee crystals
4 egg yolks, whisked
1 teaspoon coffee brandy
1/4 teaspoon vanilla bean paste
2 T brown ugar

Preheat oven to 350 degrees.

Place two 3/4-Cup round or oval ramekins on a rimmed baking pan and set aside.

Heat a teakettle of water to a boil.

Combine cream and granulated sugar in a saucepan and bring to a simmer, stirring until sugar dissolves.

Remove from heat, add the coffee crystals and gradually whisk in egg yolks, brandy and vanilla.

Strain and divide into the ramekins.

Pour enough boiling water into pan to come halfway up the sides of the ramekins.

Bake for 30 minutes (centers will move slightly when gently shaken). Carefully remove ramekins from water bath, cool, then cover with plastic wrap and chill for three hours or overnight.

When ready to serve, pat a thin layer of brown sugar over the top, then broil or torch until sugar melts and bubbles.  Let cool just until topping hardens and serve.

(To make the dessert family-friendly, you can absolutely just leave out the brandy.)




Coffee Brandy Creme Brulee

Yield: 2 servings
Author:
prep time: cook time: total time:
Coffee, cream and eggs combine in a uniquely sweet way for breakfast.

ingredients:

  • 1-1/2 cups heavy cream
  • 2T granulated sugar
  • 1/2 teaspoon instant coffee crystals
  • 4 egg yolks, whisked
  • 1 teaspoon coffee brandy
  • 1/4 teaspoon vanilla bean paste
  • 2 T brown sugar

instructions:

How to cook Coffee Brandy Creme Brulee

  1. Preheat oven to 350 degrees.
  2. Place two 3/4-Cup round or oval ramekins on a rimmed baking pan and set aside.
  3. Heat a teakettle of water to a boil.
  4. Combine cream and granulated sugar in a saucepan and bring to a simmer, stirring until sugar dissolves.
  5. Remove from heat, add the coffee crystals and gradually whisk in egg yolks, brandy and vanilla.
  6. Strain and divide into the ramekins.
  7. Pour enough boiling water into pan to come halfway up the sides of the ramekins.
  8. Bake for 30 minutes (centers will move slightly when gently shaken). Carefully remove ramekins from water bath, cool, then cover with plastic wrap and chill for three hours or overnight.
  9. When ready to serve, pat a thin layer of brown sugar over the top, then broil or torch until sugar melts and bubbles. Let cool just until topping hardens and serve.
Created using The Recipes Generator


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