Coffeebrandycreambrulee Recipes

Steps:

• Preheat oven to 350°F. Arrange six 3/4-cup ramekins or custard cups in 13x9x2-inch metal baking pan. Combine cream and 1/4 cup sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar dissolves. Remove from heat; add coffee and whisk to dissolve. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4-cup measuring cup; pour into ramekins, dividing equally. Pour enough hot water into pan to come halfway up sides of ramekins.
• Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custards from pan. Chill until cold, at least 3 hours, then cover and keep chilled overnight.
• Preheat broiler. Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through strainer onto each custard, forming even layer. Broil 6 inches from heat source until sugar melts, bubbles and caramelizes, watching carefully and rotating sheet for even browning, about 4 minutes. Refrigerate custards until sugar topping hardens, at least 1 hour and up to 4 hours before serving.

Steps:

• Set oven to 350 degrees F.
• Arrange 6 (about 3/4-cup size) ramekins or use custard cups in a 13 x 9-inch baking dish.
• In a medium saucepan combine cream and 1/4 cup sugar; bring almost to a simmer, stirring until the sugar dissolves; remove from heat and add in the coffee granules, whisk to dissolve the granules.
• In a medium bowl whisk together egg yolks; gradually whisk in the warm cream mixture, then the brandy and vanilla.
• Strain the custard into a 4-cup measuring cup (use a larger measuring cup if you are doubling the recipe) then divide/pour the mixture evenly between the ramekins or custard cups.
• Pour enhough HOT water into the 13x9 pan to come halfway up the sides of the ramekins.
• Bake the custards until center moves only slighty when the pan is shaken gently (about 35 minutes).
• Remove the ramekins from the pan; cool slightly and then place in refrigerator (uncovered) for 3 hours.
• Remove from fridge, cover with plastic wrap, and continue to chill overnight.
• The following day: Preheat the broiler.
• Arrange the ramekins on a small sheet.
• Shake about 2-3 teaspoons brown sugar through a small strainer onto the top of each custard forming a layer.
• Broil about 6 inches from heat until the sugar melts, bubbles and carmalizes (watch closely and rotate the sheet for even browning (about 3-4 minutes).
• Refrigerate custards until sugar topping gets hard, at least 1 hour or up to 4 hours before serving.

Steps:

• Preheat oven to 300 degrees F.
• In a medium-size bowl, beat egg yolks and 6 tablespoons sugar with a whisk for approximately 1 minute, or until smooth. Reserve.
• In a second medium-size bowl, add coffee and 1/4 cup creme. Whisk thoroughly until smooth, then add remaining creme and whisk until well blended. Add coffee creme mixture and vanilla to egg yolks. Use a rubber spatula to gently fold together.
• Use a ladle to pour mixture into individual ramekins, 3/4 of the way to the
• top.
• Place ramekins into a roasting pan. Transfer to oven. Before closing oven
• door, pour water into pan (but not into the ramekins themselves!) until it
• reaches 1/2 way up the side of the ramekins.
• Bake for 40 to 50 minutes, or until when you shake the pan, the brulee giggles slightly. Remove from oven and leave out on counter, allowing the residual heat of the water to finish the cooking process.
• When brulees have fully solidified and cooled down, sprinkle 1 1/2
• tablespoons of sugar evenly overtop each individual portion. Under a watchful eye, use a small blowtorch to caramelize the sugar.
• Alternatively, place ramekins 1-inch below oven broiler until sugar caramelizes.

Steps:

• Place eight 3/4-cup custard cups in large roasting pan. Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.
• Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups. Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.
• Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. Serve.

Steps:

• Bring pudding mix, milk and coffee to full rolling boil in saucepan on medium heat, stirring constantly. Gradually add cream cheese, cooking and stirring after each addition until cream cheese is completely melted and mixture is well blended. Remove from heat. Add vanilla and cinnamon; mix well.
• Pour into 8 (4-oz.) ramekins. Refrigerate 2 hours or until completely cooled. (Pudding thickens as it cools.)
• Heat broiler. Sprinkle sugar evenly over desserts; place on rimmed baking sheet.
• Broil, 4 inches from heat, 1 to 2 min. or until sugar is melted and golden brown. Cool slightly before serving.

Steps:

• Combine powdered milk, sugar, boiling water, and vanilla extract in a blender and blend until smooth; add milk. Transfer creamer to a container with a tight seal and keep refrigerated.

Steps:

• Preheat oven to 320 degrees. Bring cream and coffee beans to a boil in a medium saucepan. Cover, and reduce heat to low; cook at a bare simmer 30 minutes. Pour mixture through a fine sieve into a medium bowl (or use a slotted spoon to remove beans); discard beans.
• Put yolks, granulated sugar, and salt in a large bowl; whisk until sugar is dissolved and mixture is pale and thick. Gradually add cream in a slow, steady stream, whisking until combined. Pour steeping the coffee beans whisking the custard adding the layer of sugar through a cheesecloth-lined sieve into a large glass measuring cup or pitcher; skim any foam or bubbles from surface.
• Divide custard among molds, filling them almost to the top. Place molds in a roasting pan; put pan on oven rack, and pour boiling water around molds to reach halfway up sides. Bake until custards are set around the edges but still loose in the centers, about 30 minutes.
• Let molds cool in pan 10 minutes; remove from water bath. Cover each with plastic wrap, pressing onto surface; refrigerate at least 2 hours or up to 2 days.
• If using a torch to caramelize custards, just before serving use a fine sieve to sift 1 tablespoon superfine sugar over each; wipe sugar from edges. Hold torch at a 90-degree angle, 3 to 4 inches from the surface of each custard, and use a steady sweeping motion to caramelize the tops until golden brown.
• If you don't have a torch, freeze custards 20 minutes before topping with sugar. Preheat broiler, and place molds on a rimmed baking sheet; surround with ice cubes. Broil, rotating sheet once, until tops are golden brown, 2 to 3 minutes. If molds become warm, refrigerate custards for a few minutes before serving.

Steps:

• In a cocktail shaker place the creme de cacao, brandy, espresso, and whipping cream.
• Add crushed ice, shake well, and strain into a cocktail glass. Sprinkle grated nutmeg on top and serve.