For a posh-sounding dessert, creme brulee is actually very simple.
I think it’s the french. Give anything a french name and it’ll sound fancy.
Potatoes and butter. See?
I whip this kind of dessert out for dinner parties (or I would if I had any dinner parties). It’s an easy make-ahead dish that, like me, is much better chilled.
Also there’s the french. Your guests will be duly impressed if you plonk it in front of them with a flourish, and announce to the table: “voila! creme brulee au cafe!”
*apologies for any errors, I’m using my rudimentary school-learned french here.
Coffee Creme Brulee (serves two – I made mine in a 24oz dish instead of individual ramekins)
- 1 cup heavy cream
- 2 tbsps coconut palm sugar (or any dark sugar)
- 1 tsp coffee extract
- 3 large egg yolks
- Beat together the egg yolks, coffee extract and sugar.
- Heat the cream until it is warm to the touch then pour into the egg yolks and whisk well.
- Pour this mixture into a ramekin and place into a water bath (a shallow dish full of water – the water should reach halfway up the sides of your brulee container).
- Bake at 400 for 30-40 minutes until set.
- If you want a crispy crust on your brulee, sprinkle a tbps of sugar over the top and either stick in under the broiler or use a brulee torch if you own one.
- When the brulee is done, let cool then move to the fridge. It tastes better after a few hours of chilling.
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