Both of these are TNT. If you have a little kitchen blow torch, use that to caramelize the top. If you don't, that's OK, too. Placing them under the broiler will work as well. Just make sure that the broiler is pre-heated WELL before putting the custards in or they'll take too long to caramelize. I did that the first time and they ended up a little soupy. That's why I like to chill mine before carmelize--plus the hot, crunchy sugar plays nicely off the cool, creamy custard. Also, they should only be about 1" below the broiler.
Let me know if you have any other questions. Enjoy your dinner!
Coffee Crème Brulee
4 egg yolks
1 c sugar, divided
1 ½ c heavy cream
1 Tbsp instant coffee
½ tsp vanilla extract
Preheat oven to 300F.
In a medium sized bowl, beat egg yolks and 6 Tbsp sugar with a whisk for about 1 minute or until smooth. Reserve.
In a second medium sized bowl, add coffee and ¼ c cream. Whisk thoroughly until smooth, then add remaining cream and whisk until well blended. Add coffee cream mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
Use a ladle to pour mixture into individual ramekins, ¾ of the way to the top.
Place ramekins into a roasting pan. Transfer to oven. Before closing oven door, pour water into pan, but not into the ramekins, until it reaches ½ way up the side of the ramekins.
Bake for 40-50 minutes or until the brulee giggles slightly when you shake the pan. Remove pan from oven and leave out on the counter, allowing the residual heat of the water to finish the cooking process.
When brulees have fully solidified and cooled down, sprinkle 1 ½ Tbsp sugar evenly over the top of each ramekin. Use a small blowtorch to caramelize the sugar, or place ramekins 1” below oven broiler until sugar caramelizes.
Ramekins can also be chilled after they have cooled down if not making immediately.
Chocolate Cherry Crème Brule
3 ounces bittersweet chocolate, finely chopped
3 ounces semisweet chocolate, finely chopped
8 large egg yolks
3/4 cups sugar
3 cups heavy cream
1 teaspoon vanilla extract
One 16-ounce jar sour cherries in light syrup, drained and patted dry
Method
1. Place the bittersweet and semisweet chocolates in a medium bowl and rest a fine-mesh sieve over the top.
2. In a large bowl, whisk together the egg yolks and 1/4 cup of the sugar until a light lemon yellow, about 3 minutes.
3. In a medium pan, bring the cream to a boil and immediately remove from the heat. Slowly add one-third of the hot cream, whisking constantly, to the egg yolks. Whisk the tempered egg yolk mixture into the remaining hot cream in the pan and cook, whisking gently, over medium-low heat, taking care not to allow the mixture to boil. The custard will thicken and should coat the back of a spoon. Immediately pour the custard through the sieve and onto the chopped chocolate. Stir until the chocolate has melted and the mixture is smooth. Add the vanilla.
4. Divide the cherries evenly among six, 8-ounce ramekins. Pour over the chocolate custard and let cool to room temperature. Refrigerate until firm, about 4 hours.
5. Preheat the broiler. Place the chilled custards on a baking sheet. Sprinkle the remaining 1/2 cup sugar evenly over the tops. Set under the broiler, about 4 inches from the heat source, and broil until the sugar is caramelized and golden. (Alternatively, you can use a kitchen butane torch to caramelize the tops.) Serve immediately.
