Coffee Crème Brulee

February 15, 2011

Coffee Creme Brulee from Chef Yves Fournier

Check out this recipe for Coffee Creme Brulée from Chef Yves Fournier at 6ix Park Grill.

6ix Park Grill
17900 Jamboree Rd
Irvine, CA 92614
949 225 6666

Coffee Crème Brulée Ingredients: 
4 egg yolks 
1 c sugar, divided 
1 c heavy cream 
1 tbsp *coffee extract 
1/2 Tahitian Vanilla Bean

*To make a coffee extract, you can brew coffee as you normally would, then simmer for up to fifteen minutes until the liquor thickens. You can add sugar either before or afterward, although adding it beforehand will make more of a coffee syrup than an extract, which is a concentrated form of coffee flavor.

Preheat oven to 300 degrees F. 
In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.

In a second medium-size bowl, add coffee, vanilla bean and 1/4 cup cream. Whisk thoroughly until smooth, then add remaining cream and whisk until well blended. Add coffee cream mixture to egg yolks. Use a rubber spatula to gently fold together.

Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the top. Place ramekins into a roasting pan. Transfer to oven. Before closing oven door, pour water into pan (but not into the ramekins themselves!) until it reaches 1/2 way up the side of the ramekins.

Bake for 40 to 50 minutes, or until when you shake the pan, the brulée jiggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.

When brulées have fully solidified and cooled down, sprinkle 1 1/2 tablespoons of sugar evenly over the top of each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar. Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.