• >
  • Recipes
  • >
  • Chicory Coffee Creme Brulee

Chicory Coffee Creme Brulee

Photo: Chicory Coffee Creme Brulee

TOTAL TIME: 5 hr 40 min
Prep: 20 min
Inactive Prep: 4 hr 10 min
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Intermediate

ingredients

  • 3 cups heavy cream
  • 3/4 cup plus 3 tablespoons sugar
  • 1/2 vanilla bean, split lengthwise
  • 2 tablespoons ground chicory coffee
  • 1 tablespoon ground French roast coffee
  • 8 egg yolks
  • Chocolate covered espresso beans, for garnish
    • Special Equipment: 4 (8-ounce) heatproof ramekins or custard cups
      recipe tools

        • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      Preheat the oven to 325 degrees F.

      Bring 2 to 3 quarts of water to a simmer in a medium saucepan. Place 4 (8-ounce) ramekins into a large, 2 1/2 to 3-inch deep baking pan.

      Combine the cream, 3/4 cup of the sugar and the vanilla bean in a medium saucepan over medium heat. Just before the cream begins to boil, remove the saucepan from the heat. Whisk in the coffees, cover the saucepan, and allow the mixture steep for 10 minutes. Strain through a fine mesh strainer into a clean bowl.

      Place the egg yolks in a medium bowl. Whisk a small amount of the hot cream into the eggs a little at a time, until all is incorporated. Strain the mixture again through fine mesh strainer. Ladle the warm liquid into the ramekins. Transfer the pan to the oven and carefully pour enough of the simmering water into the baking pan to come halfway up the sides of the ramekins. Bake until the custard is just set, about 1 hour. Remove from the oven and cool slightly, then carefully remove the ramekins from the hot water.

      Chill for at least 4 hours. To serve, heat the broiler. Evenly sprinkle the remaining 3 tablespoons of sugar on top of the chilled custard. Place the ramekins on the level surface of the broiler pan and broil for 1 1/2 to 2 minutes to caramelize the sugar; be careful, as this can go quickly depending on your broiler. Carefully remove from the broiler and allow custards to stand for 3 to 4 minutes until the caramelized sugar hardens and cools. Garnish with chocolate covered espresso beans and serve immediately.

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      or Sign Up to Review

      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Road Trip with G. Garvin
      Road Trip with G. Garvin Host: G. Garvin

      Get Cooking Channel on your TV.

      Learn How