Kona Coffee Creme Brûlée
Gentlemen, I am speaking to you. If your sweetheart likes the flavor of coffee and in any way shape or form likes creme brûlée – you have to make this for her. For every time you forgot to say thank you to her for washing your clothes, preparing meals, raising your kids – she deserves this.
I am not a great dessert person, as you can tell from the number of recipes I post surrounding it. And I love this recipe – and Trust me – guys – this is a building up the good points type of dessert. You can thank me later.
- 2 1/4 Cups heavy cream
- 1/2 vanilla bean (split)
- 1/2 cup sugar (plus 1 1/2 tablespoon and extra for the brulee part)
- 5 egg yolks
- 1/4 cup coffee syrup (reduced from 2 cups brewed kona coffee)
- Heat the oven to 350 degrees.
- in a large saucepan, heat the cream and vanilla bean over medium-high heat until the cream is almost at a boil.
- While the cream heats, in a large bowl whisk together sugar and egg yolks until well blended.
- Slowly whisk the hot cream into the eggs to temper, until all the cream is incorporated. Discard the vanilla bean.
- Stir in the coffee syrup into the custard, then strain, remove any lumps.
- Divide the custard among 6 (5-oz) ramekins and place the ramekins into a large baking dish. Fill the dish with boiling water to come halfway up the sides of the ramekins.
- Gently place the baking dish in the oven. Loosely cover the top with a sheet of aluminum foil and bake the custard until set. There will be a skin form and they will slightly jiggle when tapped. This should take about 25 minutes. Remove from the heat and allow to cool.
- When the ramekins are cool enough to handle, place in the refrigerator to allow to chill completely. The custards will keep there for 2 - 3 days.
- Place sugar on the top of each custard, and brûlée with a torch before serving.
- To make the coffee syrup, simmer 2 cups brewed coffee until it is reduced to 1/4 cup. This takes about 7-10 minutes. This recipe is adapted from Café O'Lei in Maui.