• Tommy Centola

Coffee & Chicory Creme Brulee

Updated: Jan 4

I  enjoy making creme brulee. It is a very elegant dessert that is not really hard to make. However, your guest think that you are a rock star when you serve them creme brulee. Here is a take on New Orleans coffee and chicory.

7 large Eggs Yolks

1 cup Sugar, divided

3 cup Heavy  Cream

1 cup very strong brewed Coffee with Chicory

2 tablespoons firmly packed Brown Sugar

1  (2-inch) Cinnamon Stick

2 whole Cloves

1 tablespoon Orange Zest

Preheat oven to 300 degrees.

In a large bowl, combine egg yolks and 1/4 cup sugar; beat with a whisk until thickened. Set aside. In a medium saucepan, combine cream, coffee, brown sugar, cinnamon, cloves and zest; heat over medium-high heat until almost boiling. Remove from heat. While still hot, add 1/4 cup cream mixture to the egg yolk mixture, and whisk to temper. Add remaining cream mixture to egg yolk mixture, and whisk. Strain into a large measuring cup or bowl with a spout. Carefully pour the hot mixture into 6 (5-inch) shallow ramekins. Arrange ramekins in a large roasting pan. Fill with boiling water halfway up the sides of the ramekins. Cook until just set, 30 to 40 minutes. Remove from oven and water bath, and let cool to room temperature. Refrigerate overnight. Sprinkle the top of each custard with about 2 tablespoons sugar. Caramelize the tops with a kitchen torch. Serve.

Enjoy!!!

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