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Coffee Crème Brûlée

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  • 6 large eggs, whole
  • 4 large egg yolks
  • 225 g castor sugar
  • 5 ml vanilla essence
  • 375 ml milk
  • 600 ml cream
  • 125 ml strong coffee
  1. Place cream & coffee in a saucepan
  2. Bring to simmer and remove from the heat
  3. Add the vanilla extract
  4. Whisk eggs, yolks and sugar in a bowl to blend
  5. Slowly whisk in the hot cream mixture
  6. Let cool to room temperature, stirring occasionally 
  7. Divide cooled mixture among ramekins
  8. Pour enough hot water into a baking pan to come halfway up the sides of the ramekins
  9. Bake at 120 C for about 45 min, or until custards are just set
  10. Refrigerate for at least 2 hours
  11. Remove from refrigerator and sprinkle sugar on top and caramelize with a torch

Click on the link below to view the recipe video.


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