Recipe courtesy of Emeril Lagasse
1 hr 20 min
20 min
1 hr
10 servings


  • 1 tablespoon butter
  • 3 cups heavy cream
  • 1 1/2 cups sugar
  • 1 cup Chicory coffee
  • 8 egg yolks
  • 1 cup raw sugar
  • 20 small shortbread cookies


Preheat the oven to 275 degrees F. Grease 10 (4-ounce) ramekins. In a saucepan, over medium heat, combine the cream, sugar and coffee. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool. Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven, on the bottom rack and cook until the center is set, about 45 minutes to 1 hour. Remove from the oven and water. Cool completely. Refrigerate until chilled. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelize the sugar on top. Serve the cream brulee with shortbread cookies.

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