Chicory Coffee Creme Brulee

  • Level: Intermediate
  • Total: 5 hr 40 min
  • Prep: 20 min
  • Inactive: 4 hr 10 min
  • Cook: 1 hr 10 min
  • Yield: 4 servings
Share This Recipe

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 

Directions

Special equipment:
4 (8-ounce) heatproof ramekins or custard cups
  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Fudge Factor

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …