Espresso Creme Brulee | America's Test Kitchen

Name: Espresso Creme Brulee | America's Test Kitchen
Ingredients: 4 cups heavy cream , chilled; 2/3 cup granulated sugar; pinch table salt; 1/4 cup espresso beans placed in zipper-lock bag and crushed lightly with rolling pin or meat pounder until coarsely cracked; 12 large egg yolks; 1 teaspoon vanilla extract; 8 - 12 teaspoons turbinado sugar or Demerara sugar

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Lots of yolks, turbinado sugar, an instant-read thermometer, and a final chill are the keys to perfect créme brûlée.

Keywords

French
Desserts or Baked Goods
Make Ahead
Holiday
Puddings
Custards
Gelatins
& Souffles

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Ingredients

4 cups heavy cream , chilled
2/3 cup granulated sugar
pinch table salt
1/4 cup espresso beans placed in zipper-lock bag and crushed lightly with rolling pin or meat pounder until coarsely cracked
12 large egg yolks
1 teaspoon vanilla extract
8 - 12 teaspoons turbinado sugar or Demerara sugar