Crème brulee is so easy to make, yet so elegant and impressive. The coffee in this recipe adds another dimension of flavor to this classic dessert. If you are not a coffee person, feel free to omit coffee and replace it with other flavors, such as cocoa or vanilla bean.
A food torch is a fun, easy to use kitchen tool that allows the home cook to whip up restaurant quality dishes. They range from about $20 to $50 at
home goods stores such as Bed Bath & Beyond and Amazon.com.
- Cook Time
- Prep Time
- 6 ServingsServings
- 2 cups soymilk
- 4 tbsp high quality instant coffee powder
- 4 egg yolks
- 1 tsp real vanilla extract
- ½ cup + 6 tbsp sugar
1 Preheat oven to 350˚. Heat soymilk on medium heat until small bubbles form on the side of the pot. Add coffee and stir
the soymilk until the coffee has fully dissolved.
2 Whisk egg yolks, vanilla extract and sugar in a medium mixing bowl until combined.
3 Slowly add a few tablespoons of the warm soymilk mixture to the egg mixture.
4 Whisk vigorously to temper the eggs (to ensure eggs don’t scramble).
5 Pour remaining milk mixture into eggs and whisk until combined and forms a custard.
6 Pour egg mixture through a strainer into individual ramekins or custard cups. (Very important step! If you do not strain the mixture you will not have a smooth crème brulee.)
7 Fill a baking dish ¼ of the way with water. Place individual ramekins into the baking dish; cooking the crème brulee in a water bath helps ensure even cooking. Bake until set - about 30 minutes.
8 Once the crème brulee has cooled, sprinkle sugar on top and torch it with a food torch or place under broiler until sugar caramelizes.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now