It’s a New Day!

So, things changed in the Murray world quite a bit since the COVID-19 pandemic. You know, things like online learning (a.ka. home schooling) for the older two kiddies, running after and entertaining a 2 year old, preparing for a 4th bundle. This said, I am taking a break from ‘done for you’ and custom desserts until the fall. Joining the mailing list so you can be in the know about what’s coming soon. HINT; bougie decadence delivered to your front door. Yasss!

EASY MOCHA CREME BRULEE
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EASY MOCHA CREME BRULEE

Creme Brulee is one of my all time favourite desserts!  In celebration of international coffee day, I made this delicious Mocha Creme Brulee.   I mean, why have coffee with your creme brulee when you can have coffee in your creme brulee?  The silky and creamy texture combined with the crunchy caramel crackle is oh so yum!  If there is a choice between Creme Brule and some other bougie wannabe dessert on the menu, better believe I am choosing Madamme Creme Brulee herself. She’s so snobby and I love her!

 

 

I have a confession to make. So, I messed up the caramel crackle. I tinkered with my blowtorch and couldn’t get one of the attachments off the nozzle.  I had to shift to plan B; however, my baby woke up from his nap  and my 2 year old had her cranky pants on.  So, needless to say, I was distracted.  The sugar caramelized a bit too much (code for burned in places). The great news is while all of them weren’t food photo ready, they tasted fantabulous.

Oh, one more thing, by the time the Creme Brulee cooled again, the sun went down….so much for my plans to shoot.

 

 

What I love about this Mocha Creme Brulee recipe is that you can whip it up in a blender which is exactly what I did.  I combined the egg yolks and sugar to my blender and blend on low for about 2 minutes (until mixture lightens in colour).  After adding the coffee and vanilla to heavy cream, I pulsed the cream and egg yolk mixture together three times (just until both mixtures have combined together. Do not over mix).  Alternatively, you can do all of this in a medium bowl with a whisk.

 

 

You are 5 ingredients away from whipping up this deliciousness.  It takes just 10 minutes to get all your ingredients mixed and ready for the oven. I bet you didn’t think it was this easy. Such a fancy shmancy dessert and so simple to create.

AuthorFrances MurrayCategory

Yields5 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins
 4 egg yolks
 6 tbsp +1/4 cup granulated sugar
 ½ tbsp coffee granules
 1 ½ cups heavy cream
 1 tsp vanilla extract
1

Preheat oven to 325 degrees F.

2

Bring 2 liters of water to boil.

3

In a blender, blend together egg yolks and 6 tbsp sugar on low speed for 2 minutes or just until mixture becomes lighter in colour; set aside.

4

In a small bowl, mix together coffee granules and 1/2 tbsp hot water until granules have fully dissolved.

5

Add coffee and vanilla to cream; stir to combine.

6

Add cream mixture to yolk mixture and pulse about 3 times; just until combined.

7

Divide mixture between 5 ramekin bowls. Do not fill more than 3/4 of the way to the top. Place bowls in roasting pan or dish and fill with hot water 1/2 way up the sides.

8

Bake for 40-50 minutes or until custard is set on the outside and slightly jiggly in the middle. Remove from oven and leave ramekins in pan until cooled and no longer jiggly in the middle. Refrigerate to speed up the cooling process if you are pressed for time.

9

With remaining sugar, sprinkle thin layer on top of cooled custard ensuring entire surface is covered.

10

Caramelize sugar with blowtorch or on the top rack of the oven on broil (monitor closely).

Ingredients

 4 egg yolks
 6 tbsp +1/4 cup granulated sugar
 ½ tbsp coffee granules
 1 ½ cups heavy cream
 1 tsp vanilla extract

Directions

1

Preheat oven to 325 degrees F.

2

Bring 2 liters of water to boil.

3

In a blender, blend together egg yolks and 6 tbsp sugar on low speed for 2 minutes or just until mixture becomes lighter in colour; set aside.

4

In a small bowl, mix together coffee granules and 1/2 tbsp hot water until granules have fully dissolved.

5

Add coffee and vanilla to cream; stir to combine.

6

Add cream mixture to yolk mixture and pulse about 3 times; just until combined.

7

Divide mixture between 5 ramekin bowls. Do not fill more than 3/4 of the way to the top. Place bowls in roasting pan or dish and fill with hot water 1/2 way up the sides.

8

Bake for 40-50 minutes or until custard is set on the outside and slightly jiggly in the middle. Remove from oven and leave ramekins in pan until cooled and no longer jiggly in the middle. Refrigerate to speed up the cooling process if you are pressed for time.

9

With remaining sugar, sprinkle thin layer on top of cooled custard ensuring entire surface is covered.

10

Caramelize sugar with blowtorch or on the top rack of the oven on broil (monitor closely).

EASY MOCHA CREME BRULEE

RECIPE NOTES:

-Do not skip the hot water bath for your ramekins.  Otherwise, your custard may not turn out silky and creamy.

-When sprinkling sugar on top of the baked custard, ensure the entire surface is covered in a layer of sugar.

-You will know your baked custard is ready to come out of the oven when they are set around the edges and slightly jiggly in the centre.  They will continue to cook once out of the oven in the hot water bath and will firm up as they cool.

-You can for sure opt out of using coffee altogether in this recipe.

Oooooh, when you make this recipe, please remember to snap and share on Instagram with #franmurrayco or in the Facebook Baking Group so we can see your bougie looking and yummy results.

Frances Murray
chezfrandesserts@gmail.com
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