Log in

No account? Create an account
29 March 2009 @ 07:15 pm
Coffee-Caramel Creme Brulee  

It's a lot of time to devote, my darlings, but very, very worth it.

Cast of Characters

Half and Half AND Whipping cream. And sugar, and coffee, and eggs.

  • 2 cups heavy whipping cream, divided
  • 1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
  • 1 cup sugar, divided
  • 1/2 cup water
  • 2 cups half and half
  • 8 large egg yolks
  • 1/4 teaspoon salt
  • 8 teaspoons raw sugar*

Did I mention the cream? Oh, my word. I'm all fluttery just THINKING about it.

When you don't have a kitchen tool that crushes coffee beans, you go out to the garage and get a shop hammer. It worked beautifully.

I put those beans in a plastic baggie and took out some frustration.

Well, no I didn't. With that big of a hammer, you have to make sure that the beans didn't pierce the plastic. Shame. Because I really do enjoy taking out my frustrations in the kitchen.

Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour. This smelled AWESOME. I can't even say. Seriously.

Strain coffee-infused cream into caramel cream; discard coffee beans in strainer. With my new strainer I got from mom for Christmas. In February. Hey, we were busy.

That right there is a lovely thing. It took some self control not to pour rhat in a glass and have a taste.

I persevered, you'll be gladd to know. So was my rear end.

Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth.

Tricky. Add the cream VEEEEEEEERY slowly.

Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. EIGHT EGGS. *hears cholesterol rise*

Gradually whisk in cream mixture. Strain custard into large measuring cup.

Arrange eight 2/3-to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.

Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.

Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften).

Serve custards cold.

Then spend the next five days making amends to your thighs and the scale.

But SO worth it.
I am:: sofa
I feel:: calmcalm
I hear:: Nazi Zombies flailing to their death. *sigh*
Katemugglechump on March 30th, 2009 01:08 am (UTC)
Wow. Those look FANTASTIC. I love custards with an unholy passion.
Leigh: Fangirly delightleigh_adams on March 30th, 2009 01:13 am (UTC)
Oh dear sweet Jesus, that looks heavenly. Must bookmark that recipe.

Although it can't be worse than what I ate last night. Paula Deen's restaurant in Tunica, y'all! :D
Lauradream_mancer on March 30th, 2009 02:13 am (UTC)

That looks awesome.

I need to cook something now. But I have no idea what. Grr.
dragonsangel68: Ewan Eat Medragonsangel68 on March 30th, 2009 02:20 am (UTC)
They look to die for!

I have to ask, because I've always wondered: what is half and half?
slitherhither: snow_miserslitherhither on March 30th, 2009 02:54 am (UTC)
I know you asked Persephone33, but I'm opening my big mouth here.

So is half-and-half an American thing? It's a mix of half cream and half milk, sold in grocery stores in the dairy case (in half-pint and pint cartons) as "Half and Half". It's mostly used for putting in coffee, or in very naughty recipes. :D
dragonsangel68: Ewan Eat Medragonsangel68 on March 30th, 2009 04:30 am (UTC)
Thank you :)

Yes, half and half is most definitely an American thing (well, we in Australia don't know what it is anyway). It's good to know what it is, because now I can create my own when I come across it in a recipe that hasn't been 'translated'.
slitherhither: exhibit_snapeslitherhither on March 30th, 2009 02:56 am (UTC)
Yum!! I take it this means you made this for the menu you queried your f-list about. Excellent choice, my dear. *drools*
idreamofdracoidreamofdraco on March 30th, 2009 04:36 am (UTC)
Looks yummy! That is a lot of eggs. I think flan has 8 in it, maybe 6. But that's a custard-y thing too. I always think coffee is going to taste better than it does. Haha.
nbaeker: sam hi fivenbaeker on March 30th, 2009 07:18 am (UTC)
Oi woman. I bow down and name thee "Kitchen Goddess"
Not a lady at all: pic: smilecosmo_jenny on March 30th, 2009 09:05 am (UTC)
Just reading that make my stomach an inch wider. *licks lips*
anethema_deviceanethema_device on March 30th, 2009 11:34 am (UTC)
Wow, that looks amazing. I must make it! Thanks for sharing.

Oh, and the music... I did warn you, my boss' wife has made him sell his!
O Demanding One: Express: Happy Heffalumpheyurs on March 30th, 2009 12:20 pm (UTC)

Chef Carrie! :D *clapping*

I giggled because there was no chocolate. *g*