Espresso Martini Crème Brûlée

Name: Espresso Martini Crème Brûlée
Prep time: 20 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 500 mL double cream; 100 mL whole milk; 1 1/2 tbsp. espresso powder; 125 mL Kahlua; 6 large egg yolks; 1 tsp. vanilla bean paste; 1 tsp. cornflour; 50 g caster sugar, plus 8tsp caster sugar

By Gabriella EnglishPublished: 18 July 2022

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You’ll never have to choose between a dessert or a cocktail again in as this recipe brings the best of both worlds. These make a perfect dinner party desserts as you can bake them a day in advance and keep them in the fridge until you are ready to caramelise the sugar.

If you don’t have a blowtorch you can make caramel in a pan and pour it over the baked custards.

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Yields:

Prep Time:

20 mins

Total Time:

1 hr 5 mins

Ingredients

500 ml
double cream
100 ml
whole milk
1 1/2 Tbsp.
espresso powder
125 ml
Kahlua
6
large egg yolks
1 tsp.
vanilla bean paste
1 tsp.
cornflour
50 g
caster sugar, plus 8tsp caster sugar

Directions

1. Step 1Preheat the oven to 150°C (130°C Fan).
2. Step 2Add the cream, milk, espresso powder and Kahlua to a medium saucepan and heat until steaming.
3. Step 3Add the egg yolks, vanilla, corn flour, and 50g sugar to a bowl and whisk together. Pour the cream mixture in and stir together. Carefully pour through a sieve into a jug.
4. Step 4Fill and boil your kettle. Add the ramekins to a large high sided baking dish, spaced apart. Pour the freshly boiled water around the ramekins so that it comes halfway up the sides of the ramekin then carefully pour the creamy mixture between the ramekins. Carefully transfer to the middle of the oven and bake for 30-40 mins, until there is still a gentle wobble in the middle.
5. Step 5Carefully remove the ramekins from the baking tray and leave to cool on a wire rack until room temperature then chill in the fridge until completely cold, minimum 2 hours (you can do this overnight too).
6. Step 6When ready to serve, sprinkle 1tsp sugar over the surface of each then blowtorch the sugar until it is caramelised.