Special Occasion Espresso Creme Brûlée

Hello Dear Reader,


I don't often make a dessert, usually only for a special occasion, like it was last weekend, for Fathers Day. We don't make a huge deal out of these type of occasions, preferring something low key like a BBQ at home followed by something lovely and sweet. On our recent holiday I had a creme brûlée nearly every night for dessert, talk about decadent, maybe that is why my clothes are still too tight😏Anyway, on the two times we went to the beautiful Sabatini's restaurant on board the boat we both had this amazing dessert. Holy Creme Brûlée, it was so rich and creamy with just the most perfectly set, coffee infused custard, underneath, topped off by the perfect amount of crackling toffee on top.


I really wanted to replicate this dessert at home and I thought that Fathers Day would be the perfect time to make it.

Ingredients for Espresso Creme Brûlée, clockwise from top left-
6 egg yolks, 1 tablespoon Tia Maria (Optional) 475 ml pouring cream, 75 grams castor sugar, 50 ml shot of espresso coffee and 1 teaspoon of Demerara sugar per Creme Brûlée, for sprinkling over top to caramelise before serving

Pour cream into a large saucepan and gently heat until it just starts to steam. Do not let it boil

Meanwhile whisk egg yolks until light and creamy

Once the cream has scolded, add the shot of coffee and Tia Maria if using, whisk to mix

Without delay, gently pour in hot coffee cream, a third at a time, over the whisked egg yolks, whisking well between each addition

Keep pouring and whisking until all the hot coffee cream has been added

Now add castor sugar and again whisk well

Strain mixture into a jug

Pour into 6 lightly greased ramekins. Add cold water to the pan until it reaches half way up the ramekin and bake in a preheated, 140 C oven for 35 to 45 minutes. Start checking the brûlées at the 35 minute mark. As always, every oven is different. You want the brûlées to still have a bit of wobble because they will continue to cook and set once you take them out of the oven. Let cool and then pop into the fridge until ready to serve

About 10 minutes before serving, remove Creme Brûlées from fridge, sprinkle each one with a teaspoon of Demerara sugar, then use a Creme Brûlée torch to caramelise the sugar until the colour of dark toffee

Serve immediately.

I would love to know, what is your, go to, special occasion dessert?

Have a lovely day.

10 comments

  1. I like Creme Brûlée, I've never made one though.

    ReplyDelete
    Replies
    1. Hi Cheryl, it is my all time fav dessert! And not too hard to make,
      Have a lovely day.
      Fi

      Delete
  2. Cannot wait to have an occasion to try this out. I have been reading and enjoying your blog for more than a year and particularly enjoy your recipes.

    ReplyDelete
    Replies
    1. Hi Virginia,
      Thanks for your kind feedback, I love to share great recipes that work, aren't too fussy to make and are delicious. Have a lovely day.
      Fi

      Delete
  3. I have never made crème brulee and I've only had it for dessert on a couple of occasions when I've gone to a restaurant. It sounds just divine! Meg:)

    ReplyDelete
    Replies
    1. It is totally divine, definitely for special occasions😉Have a lovely day.
      Fi

      Delete
  4. I love creme brulee too! I usually make chocolate mousse or lemon syllabub for a special meal.

    ReplyDelete
    Replies
    1. Hi Penny,
      I have never made a syllabub, what does it entail? Have a lovely day.
      Fi

      Delete
  5. Hi Fiona
    Combine the juice of a lemon and 4 oz white wine or sherry.Stir in 3oz caster sugar until dissolved.Whip half a pint of double cream until it holds its shape. Add the liquid to the cream a little at a time,whisking continuously. The cream should absorb all the liquid and still stand in soft peaks.pile mixture in individual dishes and chill for several hours.You can garnish with thin lemon rind which has been blanched for a few minutes. Traditionally syllabubs would also include brandy but that's too much alcohol for me.
    I think its an Elizabethan dish.( Elizabeth the first not the second!). I like it because its easy and can be prepared well ahead of serving.

    ReplyDelete
    Replies
    1. Hi Penny,
      Thank you so much for the Syllabub recipe, it sounds divine! Have a wonderful Wednesday.
      Fi

      Delete

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