Coffee Crème Brûlée

Name: Coffee Crème Brûlée
Yield: Makes 5
Ingredients: 1 quart heavy cream; 1 1/2 cups dark Italian-roast coffee beans; 10 large egg yolks; 2/3 cup granulated sugar; 1/4 teaspoon salt; Boiling water, for the roasting pan; 5 tablespoons superfine sugar

January 26, 2012

Wide and shallow 9-ounce molds are perfect for crème brûlée because they provide ample surface area, ensuring a bit of crunchy topping in every bite. You’ll need five of them for this recipe. Ten 4-ounce ramekins can be used instead; reduce the sugar topping for each custard to 1 1/2 teaspoons, and add 10 minutes to the baking time, as the custards are deeper.

Recipe notes

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