Brazilian Coffee Caramel Creme Brulee
A Brazilian Coffee Caramel Creme Brulee recipe that will blow your mind away. This tropical version of a traditional delicacy is just fantastic!
France is the cradle of Western Cuisine. It was there that most famous desserts were born. This recipe carries all that tradition with a touch of Brazil in its ingredients.
- 2 cups heavy whipping cream, to be divided
- 1/4 cup dark-roast Brazilian Coffee beans, crushed with mallet in plastic bag
- 1 cup sugar, to be divided
- 1/2 cup water
- 2 cups half and half, or light cream
- 8 large egg yolks
- 1/4 teaspoon salt
- 8 teaspoons raw sugar (demerara or turbinado)
- Bring 1 cup cream and Brazilian Coffee beans to simmer in heavy small
- 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 a heavy
- medium saucepan over low heat until sugar dissolves.
- Increase the heat to medium-high and bring to a boil, brushing down sides of the pan with
- a wet pastry brush.
- Boil without stirring until the syrup is deep amber, swirling the pan occasionally (about 11 minutes).
- Remove the pan from the heat.
- Add the remaining 1 cup of whipping cream.
- Stir over low heat until the caramel is smooth.
- Stir in half and half.
- Strain the Brazilian coffee-infused cream into the caramel cream.
- Discard the coffee beans in a strainer.
- Whisk the yolks, salt, and remaining 1/3 cup of sugar in a large bowl to blend.
- Gradually whisk in the cream mixture.
- Strain the custard into a large measuring cup.
- Arrange eight 2/3- to 3/4-cup custard cups in a roasting pan.'
- Divide custard among then.
- Add enough warm water to the roasting pan to come halfway up sides 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.
- With a kitchen torch, melt the sugar on top of each custard until deep amber.
- Refrigerate custards until sugar topping hardens ( 30 minutes to 1 hour)
- Serve custards cold.
I love creme brulee. This Brazilian Coffee version brings such new nuances to one of the most well known and appreciated desserts in the world. I hope you enjoy it as much as I did.
Try this link, if you like desserts with coffee.
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