Easy Dessert

Espresso martini creme brulee

Name: This espresso martini crème brûlée is dessert and a cocktail
Yield: 6
Ingredients: 1.2L pure (thin) cream; 10g coffee powder; 125ml liqueur; 12 egg yolks; 110g caster sugar; 30.00 ml cornflour, sifted; 300ml thickened cream, whipped; 40.00 ml vanilla-flavoured vodka (substitute 2 tsp vanilla bean paste)

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by Charlotte Binns-McDonald

Nov 02, 2018

Crack into this gooey dessert-and-cocktail-in-one for a double caffeine and sugar hit.

1.2L pure (thin) cream
1/4 cup (10g) instant coffee granules
1/2 cup (125ml) coffee-flavoured liqueur, such as Kahlua
12 egg yolks
1/2 cup (110g) caster sugar, plus extra 1/2 cup (110g)
1 1/2 tbs cornflour, sifted
300ml thickened cream, whipped
2 tbs vanilla-flavoured vodka (substitute 2 tsp vanilla bean paste)

Method

1.

Preheat the oven to 120°C.
2.

Place pure cream, coffee and coffee liqueur in a saucepan over medium-low heat and bring to just below boiling point.
3.

Meanwhile, whisk egg yolks, sugar and cornflour in a bowl until well combined. Gradually whisk in hot cream mixture until well combined. Strain into a large heatproof jug, then pour into a 8-cup (2L) ovenproof dish. Place dish in a roasting pan in oven and carefully fill pan with boiling water until halfway up sides of roasting dish. Bake for 1 hour 5 minutes or until set with a slight wobble. Cool slightly, cover and chill overnight. The next day, fold thickened cream and vodka together in a bowl until combined.
4.

Sprinkle custard with extra sugar and use a kitchen blowtorch to caramelise. Serve immediately with vodka cream.