Cappuccino Creme Brulee  Dessert  653 reads

Makes 4 servings

600ml double cream
50g instant coffee
1 vanilla pod, sliced lengthwise
1 cinnamon stick
6 medium egg yolks
85g caster sugar
65g caster sugar
130ml water
150g caster sugar
130ml Kahlua
6 medium egg yolks
60g soft brown sugar
cocoa powder

A mixture of Italian and English concepts. It's a cupful of coffee-flavoured custard with a sweet coffee sabayon on top - the brulee is sandwiched in between them!

Place cream, coffee and cinnamon in a saucepan, scraping in the seeds from the vanilla pod. Bring the mixture to a boil, and then remove from the heat. Remove and rinse the vanilla pod; dry and reserve for future use. Remove the cinnamon stick.

Make sure that the 6 egg yolks are completely free of the whites. Whisk the yolks with 85g of sugar in until the sugar is completely dissolved. Slowly whisk the warm cream into the egg mixture until well blended. Return the mixture to a clean pot. Stirring constantly (otherwise the mixture will curdle), cook the mixture over very low heat until the custard thickens and coats the back of a wooden spoon. Remove from the heat. Strain into a clean pot. Divide the mixture between 4 ramekins or heatproof dessert cups: only fill them about 2/3 full. Chill quickly, preferably overnight.

Melt together 65g caster sugar and 130ml water to make stock syrup. Cool.

For the sabayon, whisk 150g sugar, Kahlua and egg yolks with the stock syrup in a bowl over simmering water until hot. Remove from the heat and keep whisking until it is light and fluffy. Keep warm.

Sprinkle soft brown sugar over the custard cream in the dessert cups. Put the cups on a tray and place under a hot grill to caramelise.

Sprinkle cocoa powder over the top of the desserts using a stencil.
Rating 2.72/5
Rating: 2.7/5 (128 votes)
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