Espresso Creme Brûlée

This simple coffee dessert recipe from the Ritz Carlton, Cancun is sure to delight!

This simple coffee dessert recipe from the Ritz Carlton, Cancun is sure to delight!

Chef's note - the coffee cream is prepared 24 hours in advance.

Espresso Creme Brûlée Ingredients:
400ml (13.5 oz) cream 35% fat
120g (4 oz) sugar
180g (6 oz) egg yolks
300g (10 oz) coffee beans
2 drops coffee essence

Directions:
Warm the cream with all the coffee beans for five minutes, then let the mixture cool in the fridge for 24 hours.
The next day warm the coffee cream and strain the coffee beans.
Remove from heat and mix in the yolks and sugar with two drops of coffee essence.
Divide the mixture between 4 ramekins.
Cook at 80 degrees Celsius (175F) with 90 percent steam in a combination oven or at 90 degrees Celsius (195F) in a dry air oven in a water bath for 35-40 min, until the crème brûlées are set.