Descripton
Italian classic Cappuccino Crème Brulée recipe.
Serves | 6 |
Ingredients
70 ml milk
570 ml double cream
1 vanilla pod, halved and scraped to remove the seeds
1 whole egg
6 egg yolks
50 g caster sugar
125 g mascarpone cheese
4 teaspoons instant coffee (optional: de-caffeinated)
6 teaspoons Demerara sugar for caramelising
Instructions
1. Place the whole egg, egg yolks, sugar and cheese in a bowl and whisk together.
2. Place the milk, coffee, cream, halved vanilla pod and seeds in a saucepan and bring to a near boil. Remove the vanilla pod and pour over the mixture in the bowl. Mix well and transfer all of the contents of the bowl to the pan. Gently heat the pan while continuously whisking the mixture and it will begin to thicken. It is important to not overheat the mixture as this could lead to overcooking and splitting of the mixture.
3. So when the mixture begins to take on a thick and creamy texture, remove from the heat and pour the mixture into the 6 ramekins (brulée dishes).
4. Place the ramekins in the fridge and allow the custard to set for 3 – 4 hours.
5. Once set, sprinkle a teaspoon of Demerara sugar on the top of each of each of the brulées. The sugar can be caramelised by either placing the dishes beneath a grill for a few minutes or by using a blow torch.
Note: Do not panic if your mixture splits! It can be easily rescued. If this happens, fill your sink with cold water and submerge the lower half of the pan in the water. Rapidly whisk the mixture and it will re-combine. If the mixture has reached a thick, creamy consistency – proceed with step 3 otherwise return to step
