This coffee steeped and silky coffee creme brulee with chocolate drizzle is a delightful dessert that is surprisingly easy to make with a few key tips and tricks!
Dish Count :: 2 saucepans, 1 13×9 baking dish, 2 mixing bowls, 6 ramekins
When my parents finished building their house, they had a couple of neighbors over to see the finished product, and along with them came their two kids – a boy and a girl. My mom told me about these two kiddos, the daughter, who stayed by mom, slightly dainty, quiet, but observant. The boy, who ran about, touching everything, opening everything, investigating, feeling, and a constant streak of energy through the house, never staying in one place for more than the time it took to open a drawer and then run off to the next.
It was the most perfect illustration of the difference between girls and boys.
And never more of a perfect is Emmett.
Each day is filled with touching everything in sight. He’s mesmerized by movement, sound, touch, texture, lights, and opening and closing everything – most particularly the things that he shouldn’t. Like every child right?
Half of my days are spent trying to keep him out of cabinets, putting things back, and teaching him that the oven is hot, or fishing him out of the dryer when he can easily slip right into it and sit inside while I fold laundry, but always insisting on my help to get out of it. The times I have had to restart a load of laundry topped 17 (I’m not joking) when I started the washer and dryer, and he would pause it, or shut it off completely only to have me restart them endlessly. Control locks do nothing…
And food blogging takes additional time, because he is always in my shadow. I try to practice patience with the little chubby hands, trying to keep him from touching up my attempts at a perfectly styled photograph of my new favorite coffee creme brulee with chocolate drizzle, hoping that a perfect photo will convey the perfection of the dessert, with artfully tossed coffee beans and chocolate drizzle – only to have baby hands picking off each bean and putting it into his mouth.
At some point I just give in and let the proverbial chips, or beans in this case, fall where the may. Because no matter how many times I try, his persistence will win out. So I snap the photos, chubby baby hands and all, and then capture the wild baby ducky fuzzy hair, that can’t be tamed, and that I can’t bring myself to cut. The fluff, and the curls in the back are the last vestiges of his babyness.
I will let this budding foodie pick the beans off the plate, and let him eat his first creme brulee right off the spoon. There aren’t many firsts in life that we can capture, but at least I have this one. His first tepid bite, and then a second going right into the mouth, followed by a third with a resounding “MMMmmm!!!!” before I plucked the spoon away from him in one last feeble attempt at a staged photo of our now joint creme brulee.
This boy. What more can I say. I love his persistence, even when it tests me to no end. His zeal, and his love of being next to me, constantly observing and growing at the same time.
And our mutual love of creme brulee. We are a pair.
Coffee Creme Brulee with Chocolate Drizzle
- 1 pint Heavy Whipping Cream
- 1/4 cup Coffee Beans, lightly crushed
- 6-7 Egg Yolks
- 1/2 cup Sugar + 6 tsp Sugar, divided
- 2 tsp Cornstarch
- 1 tsp Vanilla Extract
- 1/4 cup Chocolate Chips, melted for drizzle (melt before serving)
Preheat oven to 300 degrees. You will need 6 ramekins and 1 13×9 inch baking pan.
Bring a small saucepan of water to a boil. In a large bowl, whisk together the egg yolks, sugar, and cornstarch until it becomes light and fluffy in color. Set aside.
In a quart freezer ziploc bag, place the coffee beans. Roll a rolling pin over them several times to crush them lightly.
In a medium saucepan, or pot, bring whipping cream to a simmer, and place the crushed coffee beans into the cream. Stir gently, and allow the coffee to steep for 10-15 minutes, or until the coffee flavor is very fragrant and the cream changes to a tan color. Using a very fine mesh strainer, remove the coffee beans, pouring the coffee cream into a second large bowl.
Using a 1/4 cup measuring cup, pour the hot cream into the egg mixture, while whisking constantly to temper the eggs. Repeat until all the cream has been whisked into the eggs. Try not to whisk too heavily or the cream will become frothy. Fill the ramekins with the custard mixture.
Place the six ramekins into the 13×9 inch baking pan. Place the baking pan into the oven, and gently pour the boiling water around the ramekins, until it comes about 2/3 of the way up the sides of the ramekins. Gently slide the rack into the oven and bake 25-30 minutes, or until the custard comes to 175 degrees on an instant read thermometer.
Remove them from the baking dish carefully, and place on a cooling rack. Once cool to the touch, cover and refrigerate for at least 4 hours.
Prior to serving, sprinkle each creme brulee with sugar, and ensure all the custard is covered. Gently pour off any excess sugar. Using a blow torch, gently toast the sugar until it caramelizes.
In a small cup, melt the chocolate chips in the microwave. Drizzle the chocolate over the top of the creme brulee just before serving.