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Espresso Creme Brulee

This delicious dessert recipe is courtesy of Chef Curtis Stone.

  • servings: 4

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Ingredients

  • 1 1/4 cups heavy cream
  • 1/3 cup whole milk
  • 1/2 cup granulated sugar
  • 4 ounces (1/2 cup) prepared espresso
  • 1 vanilla bean, split lengthwise
  • 7 large egg yolks
  • 2 tablespoons turbinado or raw sugar

Directions

  1. Step 1

    Preheat oven to 200 degrees.

  2. Step 2

    In a medium heavy-bottomed saucepan, combine cream, milk, granulated sugar, and espresso. Using a spoon, scrape the seeds from the vanilla bean into cream mixture and whisk to combine. Add vanilla bean to saucepan and bring cream mixture to almost a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat and let cool for 5 minutes. Remove vanilla bean and discard.

  3. Step 3

    Whisk yolks together in a large bowl. Gradually whisk cream mixture into yolks. Strain custard through a fine mesh sieve into a 4-cup glass measuring cup. Place four 5-ounce ramekins in a baking dish. Divide custard evenly between ramekins and transfer baking dish to oven. Fill baking dish with enough hot water so that it comes halfway up the sides of the ramekins. Bake until centers only move slightly when ramekins are gently shaken, about 2 hours. Remove ramekins from baking dish and let cool completely. Transfer custards to refrigerator until chilled.

  4. Step 4

    Sprinkle turbinado sugar over chilled custards. Using a small kitchen torch, torch the sugar until caramelized. Alternatively, preheat a broiler and place under broiler until sugar is caramelized. Serve immediately.

Source
The Martha Stewart Show, November Fall 2008

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Reviews (4)

  • Paul0824 13 Jan, 2011

    This recipe tastes great, but i can't ever get the broiling right. I now use a flambe kit from dessertsnow.com

  • schleicher_2002 5 Jan, 2009

    200 degrees is not even boiling point! And vanilla beans are not cheap on my budget. I used to watch your show religiously but now I'm done because I tried your recipe and it failed me. My regular custard recipes say 350 degrees! This was my Christmas desert I was going to serve and it didn't even make it to the table, there were all coffee lovers at my table and I thought it would be a wonderful treat for them; I'm just really dissapointed in this recipe.

  • MSLO_Sara 20 Nov, 2008

    Martha used the Cafe Modena Espresso Machine made by Breville. For more information, visit brevilleusa.com.

  • sini8 19 Nov, 2008

    What espresso machine did they use in the show?