Café Latte Crème Brûlée Recipes

CAFé LATTE CRèME BRûLéE

Steps:

• Heat oven to 325°F. In 15x10x1-inch pan, place 6 (6-oz) round or oval ceramic ramekins. In 2-quart saucepan, mix whipping cream and coffee granules. Heat just to a simmer, stirring occasionally. Remove from heat.
• In medium bowl, beat egg yolks and whole eggs with wire whisk until well blended. Stir in granulated sugar until combined. With wire whisk, gradually stir hot cream mixture into egg mixture until well blended. Stir in vanilla. Pour mixture evenly into ramekins.
• Place pan with ramekins in oven. Carefully pour hot water into pan until 1/2 to 3/4 inch up sides of ramekins. Bake 30 to 35 minutes or until centers of custards are soft set.
• Carefully remove pan from oven. Remove ramekins from water bath and place on cooling rack. Pour water from pan. Cool custards 30 minutes.
• Transfer ramekins to same pan. Refrigerate at least 3 hours or overnight.
• Before serving, set oven control to broil. Top each custard with 1 tablespoon brown sugar. Watching carefully, broil with tops 4 to 6 inches from heat 1 to 2 minutes or until sugar is melted. Or melt brown sugar with kitchen torch. Garnish with fresh cranberries and mint leaves, if desired. Store in refrigerator.

CHAI LATTE CREME BRULEE

Steps:

• Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
• Preheat oven to 300 degrees F (150 degrees C).
• Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
• Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
• Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
• Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.

CAFE LATTE

Steps:

• Heat milk in a saucepan set over medium-low heat. Whisk briskly with a wire whisk to create foam. Brew espresso and pour into 4 cups. Pour in milk, holding back the foam with a spoon. Spoon foam over the top.

COFFEE CRèME BRûLéE

Steps:

• Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
• Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
• Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.

CAFé BRULé (COFFEE)

Steps:

• Prepare espresso with premium-grade arabica beans in a long espresso cup. Hold a large spoon containing 1 lump of sugar and 1 tbsp of brandy over each cup and light the brandy. Pour into the coffee when the flames begin to die down and serve with creme brulee.