Kicking Horse Coffee Crème Brûlée

Kicking Horse Coffee Crème Brûlée
12   CO-OP GOLD Large Eggs, separated (yolks only)
½   cup granulated sugar
2 ¾   cups heavy cream
2   oranges, zested
4   tablespoons Kicking Horse Ground Coffee of your choice
½   teaspoon salt
    sugar for caramelizing

Preheat oven to 325° F.

In a medium mixing bowl, whisk together egg yolks and granulated sugar until thickened.

In a medium-sized pot, combine cream, orange zest, coffee and salt. Bring to a light simmer. Remove from heat and strain. Using a ladle, slowly add about a third of the cream mixture to the yolks, whisking continuously to help prevent curdling or seizing. Transfer warmed yolk mixture and remaining cream to a new pot. Return to heat and cook gently until the mixture coats the back of a spoon.

Fill six 4 to 5 oz. ramekins a little more than half full. Let sit at room temperature for about four hours to allow the bubbles to dissipate or lightly pass a torch across the surface. Transfer the ramekins to a large, deep casserole dish. Fill the dish with hot water to the halfway mark on the ramekins. Transfer dish to the oven and bake until just set, about 30 minutes.

Remove the casserole dish from the oven and carefully remove the ramekins. Allow to cool completely to room temperature before refrigerating.

When ready to serve, remove from refrigerator and lightly sprinkle the surface of the custard with granulated sugar. Using a blowtorch, caramelize and melt the sugar, being careful not to scorch it, to create the brittle crust. Serve immediately. Serves six.

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