Coffee and Brown Sugar Brûlées
Photography by Aaron McLean.
The brûlée mixture can be made 2 days ahead. Keep refrigerated and stir before pouring into the ramekins. The desserts can be served without the caramelized sugar if desired. Top with a small spoonful of softly whipped cream and shavings of dark chocolate.
Serves: 6
INGREDIENTS
2 cups cream
¼ cup coffee liqueur (I used Kahlua)
2 tablespoons instant espresso coffee granules
2 eggs
4 egg yolks
½ cup brown sugar
¼ teaspoon ground cardamom, optional
To finish
6 tablespoons caster sugar
kitchen torch or brûlée iron
6 x ¾ cup capacity ramekins
METHOD
Heat the cream, coffee liqueur and coffee in a saucepan until just below boiling point, stirring to dissolve the coffee. Do not let the cream boil.
Beat the eggs, egg yolks, brown sugar and the cardamom in a large bowl until pale and thick. Very slowly whisk the hot cream into the egg mixture. Strain into a bowl, cover and chill.
Preheat the oven to 125˚C
To assemble: Place the ramekins in a deep roasting dish lined with a cloth and divide the custard evenly between each. Add enough boiling water to come halfway up the sides of the ramekins. Cover the dish with foil then pierce all over with a skewer. Bake for 1 hour or until the custard is just set. It should have a slight wobble in the centre. Remove from the roasting dish, cool, cover and refrigerate for several hours or overnight.
To finish: Sprinkle 1 tablespoon of sugar over the top of each pudding and use a kitchen torch to caramelize the sugar. Serves 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!