This recipe, cafe au lait creme brulee was developed for a coffee company called, Wood Fired Roasted Coffee Company. I received 1 lb of organic espresso dark roast for compensation of this recipe and blog post. The actual product I received to develop a recipe was American Espresso. The description is exactly right. Creamy dark chocolate and roasted nuts. the aroma is so wonderful!
As a Pastry Chef in my former career, I love to develop recipes that are elegant for a special treat. I was given the choice on the style and depth of richness of the bean I wanted. I immediately knew I wanted to create a cold dessert with a twist off the classic brulee.
It can be made with two sweetener options: without any sugar, just honey or organic coconut sugar.
I found this espresso to be wonderful in richness, which is why I choose to highlight this recipe. I was very happy with the results for the flavor intensity that developed when the brulee was chilled properly.
I have also tasted this as an espresso with a twist of lemon and as a latte to understand the richness and flavor of the particular espresso bean from Wood Fired Roasted Coffee Company. Read more about them HERE.
|Cafe Au Lait Creme Brulee|| || |
- Recipe for Cafe Au Lait Creme Brulee
- ¼ cup espresso
- 2 cups heavy cream grass fed (preferred)
- 4 pastured eggs- separated using just yolks
- ½ scant cups raw honey or organic coconut sugar or organic light brown sugar
- 1 vanilla bean 2 inches long split in half
- Fresh nutmeg grated ⅛ tsp.
- Pour cream into heavy pot not aluminum. Scrape the vanilla bean contents from both pieces into the cream. Separate eggs and place yolks into medium sized bowl. Add honey or sugar and whisk well. Heat cream to just before simmer, watch carefully a skin should form and turn off heat before bubbles appear. Temper cream into yolk mixture. Whisk just until mixed. Strain into bowl and cover until completely chilled best overnight. Pour into ramekins ⅔ rds full. Preheat oven 300 degrees. Prepare water bath pan by placing 4-6 ramekins in pan, boil water and pour half way up pan. Place in oven with cover for 15 minutes, remove for last 10 of so minutes. Remove from oven when set. Immediately remove from pan and set out to cool room temperature. move to refrigerator to chill overnight. Use 2 TBs of organic brown sugar and sprinkle on top. Use blow torch to caramelize. Enjoy when cooled.