No bake espresso creme brulee
By taniaf
Ingredients
- 6 oz white chocolate, chopped
- 3 egg yolks
- 2 tbsp instant espresso powder
- 2 tbsp sugar
- salt
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 cup raw sugar
Details
Servings 4
Cooking time 1mins
Preparation
Step 1
Place chocolate in a heatproof bowl. Arrange four 4.5 inch creme brulee dishes (1 inch deep) on a baking sheet. Freeze.
Whisk together yolks, espresso, sugar and a pinch of salt until sugar is dissolved. Bring cream and milk to a boil in a saucepan, gradually whisk about half into yolk mix. Return mix to saucepan, whisk. Cook over medium low heat, stirring, until thick and 175 degrees, about 6 minutes. Pour over chocolate and whisk until melted and smooth. Divide among ramekins and freeze until firm but not frozen, 45-55 minutes.
Sprinkle 1 tbsp raw sugar onto each custard. Caramelize tops using a kitchen torch. Serve immediately.
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