Coffee Creme Brulee

By Sugar Salt Magic · 150 min

Ingredients

Instructions

1. Preheat the oven to 160°C (140°C fan) / 320°F. Set 4 ramekins in a flat-bottomed, high-sided baking tray.
2. Heat the sugar and cream in a saucepan over low heat, stirring now and then, until the sugar has dissolved.
3. Once the cream is steaming, stir in the instant coffee granules until dissolved, pressing any stubborn granules against the side of the pan.
4. Take the pan off the heat and set it aside.
5. Whisk the egg yolks in a medium bowl until pale and slightly thickened. Stand the bowl on a damp tea towel. While whisking slowly, pour the hot cream mixture into the yolks in a slow drizzle, whisking constantly so the eggs don't scramble.
6. Strain the custard into a pouring jug, skim off any froth, then pour evenly into the ramekins.
7. Pour hot (not boiling) water into the baking tray around the ramekins, up to halfway up their sides.
8. Carefully put the tray in the oven and bake for 30-50 minutes, until the edges look set and the centres have a slight jelly-like wobble.
9. Carefully lift the ramekins out and let them cool for 15 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
10. Just before serving, cover the tops with about 1-2 teaspoons of sugar per ramekin, leaving no custard showing. Caramelise the sugar with a kitchen blowtorch and serve.

Summarized from Sugar Salt Magic's video. Watch it for the details.