No Bake Espresso Cremes Brulees Recipes

Steps:

• Place chocolate in a heatproof bowl. Arrange four 4 1/2-inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.
• Meanwhile, whisk together yolks, espresso, granulated sugar, and a pinch of salt until sugar has almost dissolved. Bring cream and milk to a boil in a saucepan; gradually whisk about half into yolk mixture. Return mixture to saucepan; whisk. Cook over medium-low heat, stirring, until mixture is thick and reaches 175 degrees on an instant-read thermometer, about 6 minutes; pour over chocolate, and whisk until chocolate has melted and is smooth. Divide among molds, and freeze until firm but not frozen, 45 to 55 minutes.
• Sprinkle 1 tablespoon raw sugar onto each custard; shake off excess. Caramelize tops using a handheld kitchen torch.

Steps:

• Preheat oven to 200 degrees.
• In a medium heavy-bottomed saucepan, combine cream, milk, granulated sugar, and espresso. Using a spoon, scrape the seeds from the vanilla bean into cream mixture and whisk to combine. Add vanilla bean to saucepan and bring cream mixture to almost a boil over medium-high heat, stirring until sugar has dissolved. Remove from heat and let cool for 5 minutes. Remove vanilla bean and discard.
• Whisk yolks together in a large bowl. Gradually whisk cream mixture into yolks. Strain custard through a fine mesh sieve into a 4-cup glass measuring cup. Place four 5-ounce ramekins in a baking dish. Divide custard evenly between ramekins and transfer baking dish to oven. Fill baking dish with enough hot water so that it comes halfway up the sides of the ramekins. Bake until centers only move slightly when ramekins are gently shaken, about 2 hours. Remove ramekins from baking dish and let cool completely. Transfer custards to refrigerator until chilled.
• Sprinkle turbinado sugar over chilled custards. Using a small kitchen torch, torch the sugar until caramelized. Alternatively, preheat a broiler and place under broiler until sugar is caramelized. Serve immediately.