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.