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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!