Mocha creme brulee

1 servings

Ingredients

QuantityIngredient
6largesEgg yolks
1largeWhole egg
1cupSugar
2cupsPure cream
2cupsMilk
2tablespoonsInstant espresso powder
3tablespoonsBaileys Irish Cream
1teaspoonVanilla essence
¼cupFirmly packed light brown sugar
¼cupIcing sugar

Directions

Preheat the oven to 160øc.

In a bowl whisk together the yolks, whole egg, and sugar until nicely combined. In a heavy saucepan heat the cream and milk together over moderate heat until the mixture just comes to a boil then stir in the espresso powder, Baileys Irish Cream and vanilla and stir until coffee powder is dissolved.

Add the milk mixture to the egg mixture in a thin stream, whisking well to combine.

Pour the mixture into a jug then divide the custard between 8 oven-proof ramekins or coffee cups.

Place the filled oven-proof dishes in a baking dish and add enough hot water to the pan to reach halfway up sides of ramekins.

Bake the custards in the middle of the oven until they are just set but still wobbly in the centre, about 40 minutes. Remove the ramekins from the pan and cool custards to room temperature. Chill the custards, covered loosely with plastic wrap for at least four hours or overnight.

Mix together the brown sugar and icing sugar then sprinkle evenly over the cooked custards. Grill the custards until the sugar has melted and is golden brown, about 2 minutes or alternatively, use a blow-torch to melt and caramelise the sugar. Serve immediately.

Converted by MC_Buster.

Per serving: 1819 Calories (kcal); 51g Total Fat; (25% calories from fat); 38g Protein; 308g Carbohydrate; 1529mg Cholesterol; 361mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 19 Other Carbohydrates

Converted by MM_Buster v2.0n.