Crème brûlée is amazing, but do you know what’s even better? The espresso crème brûlée! This version retains much of its traditional flavor, with the delicious addition of espresso.
All that remains is to find the perfect moment to enjoy it.
Materials:
2 cups sour cream
1/4 cup ground espresso coffee
1 cup sugar
Or a cup of water
2 cups whole milk
8 egg yolks
a little salt
5-6 tablespoons sugar, for serving
Implementation:
In a saucepan, boil a cup of sour cream with the coffee for a few minutes. Let it come to room temperature for 30 minutes and then strain the coffee. At a low temperature, heat 2/3 of the cup of sugar with ½ cup of water, until it becomes a syrup. Add the rest of the cream to the syrup and mix well. Then add the rest of the cream (the one that has got the taste of coffee) and the milk, and mix. Beat the yolks, salt and the rest of the sugar with a hand mixer. Add the egg mixture to the cream and mix. In a pan filled with lukewarm water, place individual bowls in which you have distributed the cream mixture. Bake for about an hour at 160 degrees in the air. When they cool, sprinkle them with sugar and if you have a flame, caramelize them.
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