• Tommy Centola

Cafe au Lait Creme Brulee

Updated: Jan 4

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!!!

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