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Starbucks Coffee Crème Brûlée




Source of Recipe


*Adapted from Starbucks Passion for Coffee, p.84. 1994 Starbucks Coffee Company.


Recipe Introduction


Espresso enlivens this version of the caramel-crusted French custard.


List of Ingredients




Serves 8
For the custard:
5 1/2 cups heavy cream
1/4 cup very coarsely ground Starbucks Espresso Roast
8 extra large egg yolks
2/3 cup granulated sugar
For the topping:
2-3 tablespoons boiling water
1 1/3 cups dark brown sugar, firmly packed
For serving:
Edible gold-leaf stars

Recipe



Preheat oven to 350°F and place a rack in the lower third of the oven.
Set eight 8-ounce custard cups or ramekins in a shallow roasting pan or jelly-roll pan with at least 1-inch-high sides. The cups should not touch each other.
To make the custard, in a medium saucepan over medium heat, heat the cream and ground espresso beans until small bubbles form around the rim. Strain the cream through a fine sieve to remove the coffee.
In a medium metal bowl, combine the egg yolks and granulated sugar and whisk for 1 minute. Whisk a little of the hot espresso cream into the yolk mixture and then add the remaining espresso cream.
Divide the mixture among the eight custard cups. Place the pan with the cups into the oven and add about 1/2 inch of boiling water to the pan. Bake until the custards are set, about 40 minutes. Remove the custards from the water. Cool at room temperature for 20 minutes and then refrigerate until cold.
To make the topping, preheat a broiler and place the broiler rack in the top position, about 3 inches below the heating element. In a small bowl, combine the boiling water and brown sugar to make a thick paste. Using the back of a teaspoon, spread 1-2 tablespoons of the topping on each custard, covering the top all the way to the sides of the cup.
Set the cups on a heavy-duty baking sheet and place under the broiler until the sugar bubbles and just begins to get very brown, 2-3 minutes. If you can smell the sugar burning, it is time to remove the cups from the oven. Let the custards cool, then refrigerate at least 15 minutes before serving. Garnish each serving with gold-leaf stars.