- Espresso Machine: For brewing high-quality espresso, an essential ingredient in coffee caramel creme bruleé.
- Strainer or Fine Mesh Sieve: Used for straining espresso grounds from your brew and refining sugar crystals before melting into caramel.
- Precision Thermometer: To ensure precise temperature control during the cooking of sugar and custard.
- Heatproof Bowl: For preparing egg yolks mixture under heat without risk of burns or contamination.
- Whisk (Hand Mixer): Useful for whipping cream to a soft peak, an important step in the recipe.
- Saucepan with Heatproof Lid: For making coffee and infusing it into the creme bruleé mixture.
- Digital Kitchen Scale: Ensures accuracy in measuring ingredients, especially for custard preparation.
- Silicone Spatula: Essential for stirring without scratching surfaces during cooking processes.
- Brulee Torch or Broiler: For caramelizing sugar on top of the creme bruleé to achieve that classic burnt-sugar crust.
2 cups heavy whipping cream, divided
1/4 cup dark-roast coffee beans (such as French roast; about 3/4 ounce), crushed with mallet in plastic bag
1 cup sugar, divided
1/2 cup water
2 cups half and half
8 large egg yolks
1/4 teaspoon salt
8 teaspoons raw sugar*
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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