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Caramel Crème Brûlée
Serves: 6 | Prep time:
This classic dessert is typically accompanied by a rich, full-bodied coffee. Serve with Melitta 100% Colombian coffee for pure delight.
6 large egg yolks
2 teaspoons pure vanilla extract
3 cups heavy cream
3 tablespoons caramel-flavored coffee syrup
6 tablespoons sugar, for garnish
Preheat the oven to 325°F. In a medium bowl, whisk together the egg yolks and the vanilla. Set aside. In a medium saucepan, heat the cream, 1/4 cup sugar and the caramel syrup over low heat, stirring occasionally. Do not allow the cream and sugar to get too warm or boil. As soon as the cream begins to steam and the sugar is dissolved, gradually whisk in the eggs, stirring constantly.
Remove the crème brûlée from the heat. Butter six 4-ounce, oven-proof ramekins. Evenly divide the crème brûlée among the ramekins. Place the ramekins in a roasting pan. Place the pan in the oven and add enough water to the roasting pan to come halfway up the sides of the ramekins.
Bake the crème brûlée for about 1 hour. The custard should be barely set when done. To test, shake the custard. The center should jiggle slightly while the edges look set. Remove the ramekins from the water and place them on a wire rack to cool. Cover each ramekin and refrigerate for at least 4 hours. To serve, to position the oven rack about 3 inches from the broiler. Preheat the broiler. Sprinkle the remaining 6 tablespoons of sugar evenly over each crème brûlée. Place the crème brûlée on a jellyroll pan under the broiler and heat until the sugar has melted and caramelized, about 2 minutes. Watch carefully to prevent from burning Serve immediately or let the crème brûlée stand at room temperature for up to 1 hour.