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Ingredients
| light whipping cream (fluid): 2 cups |
| granulated sugar: 1/2 cup |
| instant espresso powder: 2 tsp |
| eggs: 5 (yolks, large) |
| ground cinnamon: 1 tsp |
| whole nutmeg: 1/8 tsp |
| vanilla extract: 1 tsp |
| light brown sugar (packed): 3 Tbl (packed) |
Cappuccino Creme Brulee
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
6 serving(s)
Tags
- 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.