Cappuccino Creme Brulee
- Ready In:
- 1hr
- Ingredients:
- 8
- Yields:
-
6 ramekins
- Serves:
- 6
ingredients
- 2 cups whipping cream
- 1⁄2 cup sugar
- 2 teaspoons instant espresso powder
- 5 large egg yolks
- 1 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar, packed
directions
- Preheat oven to 325 degrees F.
- Arrange 6 3/4 cup ramekins in a 13X9X2 inch metal baking pan.
- Combine cream, sugar and espresso powder in a heavy saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat.
- Whisk yolks, cinnamon, and nutmeg in medium bowl.
- Gradually whisk in cream mixture, then vanilla.
- Divide custard among ramekins.
- Pour enough hot water into pan to come halfway up the sides of the ramekins.
- Bake until custards are softly set, about 30 minutes. Remove custards from water.
- Chill until cold (at least 3 hours). Can be made 1 day ahead. Cover and keep refrigerated.
- Preheat broiler.
- Arrange custards on baking sheet.
- Press 1/2 tablespoons brown sugar through strainer onto each custard.
- Broil custards until sugar bubbles and carmelizes, about 2 minutes.
- Chill custards until topping hardens, at least 1 hour and up to 4 hours. serve cold.
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RECIPE SUBMITTED BY
Marcasite Queen
Monrovia, 43
<p>I'm pretty new to cooking - have been trying new things for about a year or so, and having fun doing it! I used to hate cooking and was always content to have someone else cook for me, while I did the clean-up. </p>
<p>My main hobbies are sewing (garments) and beaded jewelry, and I love to read (sci-fi and romance), shop, and collect jewelry, especially marcasite and silver (hence the name)!</p>
<p>I'm not married and I have no children, but I have two cats (my boys!) that are the loves of my life.</p>