Cafe au Lait is the must have drink at Cafe du Monde with beignets. This is New Orleans coffee with chicory with scalded milk added. It is a great winter drink. The addition of coffee to creme brulee is a naturalto me. Both dishes are New Orleans traditions.
3 tablespoons French roast whole Coffee Beans
1 1/4 cups whole Milk
1 1/4 cups Heavy Cream
6 tablespoons Sugar
11 Egg Yolks
1/8 teaspoon Salt
6 teaspoons Sugar in the Raw
Heat the oven to 200 degrees. Place the coffee beans in a coffee grinder, pulse for two 1-second pulses (some beans may be whole, which is fine), and set aside.
Stir the milk, cream, and sugar together in a medium saucepan and bring to a boil over medium-high heat. Turn the heat off, stir in the coffee beans, and let the mixture steep for 5 minutes.
Whisk the egg yolks and salt together in a large bowl. Vigorously whisk the steeped milk mixture into the egg yolks, then strain into a clean bowl. Place 6 4-ounce ramekins on a rimmed baking sheet and evenly divide the custard mixture between them. Place the baking sheet in the oven and bake until a dime-sized center portion of the custard gives a slight jiggle when the baking sheet is tapped, about 50 minutes to 1 hour. Let the custards cool at room temperature for 30 minutes, before covering each with plastic wrap and refrigerate for at least 8 hours or up to 3 days.
Evenly sprinkle the top of each custard with one teaspoon of Sugar in the Raw and brown it using a hand-held blowtorch. Serve immediately after bruleeing.
Enjoy!!!
Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook
