Coffee & Salted Caramel Creme Brûlée -RTE Today

Coffee & Salted Caramel Creme Brûlée

Makes 6

Prep Time: 2hrs plus chilling time

 

400mls whipping cream

100g creme fraiche

30g roasted coffee beans – cracked

1 vanilla pod or 1/2 teaspoon vanilla extract

135g caster sugar

145g egg yolks

1.5 teaspoons sea salt

Brown sugar for finishing the brûlée at the end

6 Amoretti to serve with the brûlées

 

Preheat the oven to 90oC

Pour the cream into a pot. Split and scrape the vanilla pod and add the coffee beans, seeds and pod to the cream. Bring to the boil and turn off the heat. Place a lid on top and allow to infuse, somewhere warm, for 30- 45 minutes. Strain the mix.

Put the 135g of caster sugar into a heavy based pot. Turn the heat on high and allow the sugar to turn into a nice amber coloured caramel. Be careful not to burn the sugar. Do not stir the mix. Once the desired colour is achieved, turn off the heat and add the warm cream mix. Be careful as this will spit and bubbles. Rigorously stir in the cream to make sure the entire mix in combined and there are no lumps of caramel in the mix. Place to one side and allow to cool.

In a bowl place your egg yolks and whisk. Add the creme fraiche and combine. Add the cream and caramel mix to your eggs and this together.Whisk in the sea salt to taste and pour the mix into a jug.

Place your 6 ramekins or jars on a tray. Pour the custard mix into the dishes, filling to about three quarters full. Place the dish in the preheated oven and cook for 40 – 60 minutes. Make sure the custard does not get over cooked. You should still have a slight wobble in the centre when you are taking them out of the oven. Every oven is different so keep an eye on them. Once removed all the custards to cool to room temperature. Before serving lightly dust the custard with a thin layer of the brown sugar. Evenly caramelise with a blowtorch and serve with the amoretti on the side

 

 

Happy cooking,

Wade