Cold infused coffee crème brulee

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Cold infused coffee crème brulee

Postby cegadede » Sat Jul 23, 2016 3:21 pm

I'll write down the recipe Monday, hope you'll like it.
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Re: Cold infused coffee crème brulee

Postby Jacquers » Sat Jul 23, 2016 4:08 pm

That looks very lekker!
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Re: Cold infused coffee crème brulee

Postby RiverValleyTrading » Sat Jul 23, 2016 4:08 pm

Looks good! :drool:
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Re: Cold infused coffee crème brulee

Postby deepsouth » Sat Jul 23, 2016 5:29 pm

Hola !

That looks amazing ! Where do you get your beans from? I love coffee from South America and have had some from the Cerrado, Minas Gerais region, from Fazenda Londrino near Patos de Minas.

Please do post the recipe, I love a good creme brulee :drool:
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Re: Cold infused coffee crème brulee

Postby cegadede » Sat Jul 23, 2016 5:55 pm

deepsouth wrote:Hola !

That looks amazing ! Where do you get your beans from? I love coffee from South America and have had some from the Cerrado, Minas Gerais region, from Fazenda Londrino near Patos de Minas.

Please do post the recipe, I love a good creme brulee :drool:

I'm afraid I don't remember where the beans came from but I'm quite positive it was from Minas Gerais, as it is the state that produces most of the coffee in Brazil.

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Re: Cold infused coffee crème brulee

Postby cegadede » Sat Jul 23, 2016 9:14 pm

(SPECIAL EQUIPMENT)

To make this recipe you'll need:
a thermometer
a scale
a blowtorch
a strainer
a pan with lid that can hold more than 1l of liquid
8 to 10 ramekins
a roasting pan that can fit all the ramekins

(INGREDIENTS)

For the creme brulee:

1l heavy cream (fresh, not canned)
170g sugar (crystal or refined)
a pinch of salt
250g coffee beans
156g egg yolks, strained

To finish:
enough sugar to cover each ramekin (about a tablespoon each)
3 coffe beans for each ramekin (just decorative)

(RECIPE)

1)mix the cream and the coffee beans in a pan, put the lid on and let it rest in the refrigerator for at least 12h (the cream and beans will form a solid block on the top of the bowl, break it well with a spoon).
2) preheat the oven at 180C
3) on the stove top, on low heat, heat up the cream until the cream releases the coffe beans completely. strain the beans;
4) add the salt, sugar and yolks to the pan and mix until all the sugar is dissolved in the cream;
5) keep stirring the cream until it reaches 55C, turn off the heat
6) put the ramekins in the roasting pan, fill each rameking leaving up to 1cm from the top. Fill the roasting pan with water until it is about the same height as the cream (in other words, create a water bath for the ramekins);
7) put the roasting tray in the oven for 30 minutes (until the cream is just set);
8) put the ramekins in the fridge for at least 2h. They can stay in the fridge for 3 or 4 days if you want.
9) when the time comes to serve it, sprinkle sugar on top of each ramekin and use a blowtorch to melt it and turn it into a golden crispy layer.
10) garnish each ramekin with some coffee beans, serve imediately.
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Re: Cold infused coffee crème brulee

Postby ShaveHavenSA » Fri Jul 29, 2016 11:32 am

cegadede wrote:(SPECIAL EQUIPMENT)

To make this recipe you'll need:
a thermometer
a scale
a blowtorch
a strainer
a pan with lid that can hold more than 1l of liquid
8 to 10 ramekins
a roasting pan that can fit all the ramekins

(INGREDIENTS)

For the creme brulee:

1l heavy cream (fresh, not canned)
170g sugar (crystal or refined)
a pinch of salt
250g coffee beans
156g egg yolks, strained

To finish:
enough sugar to cover each ramekin (about a tablespoon each)
3 coffe beans for each ramekin (just decorative)

(RECIPE)

1)mix the cream and the coffee beans in a pan, put the lid on and let it rest in the refrigerator for at least 12h (the cream and beans will form a solid block on the top of the bowl, break it well with a spoon).
2) preheat the oven at 180C
3) on the stove top, on low heat, heat up the cream until the cream releases the coffe beans completely. strain the beans;
4) add the salt, sugar and yolks to the pan and mix until all the sugar is dissolved in the cream;
5) keep stirring the cream until it reaches 55C, turn off the heat
6) put the ramekins in the roasting pan, fill each rameking leaving up to 1cm from the top. Fill the roasting pan with water until it is about the same height as the cream (in other words, create a water bath for the ramekins);
7) put the roasting tray in the oven for 30 minutes (until the cream is just set);
8) put the ramekins in the fridge for at least 2h. They can stay in the fridge for 3 or 4 days if you want.
9) when the time comes to serve it, sprinkle sugar on top of each ramekin and use a blowtorch to melt it and turn it into a golden crispy layer.
10) garnish each ramekin with some coffee beans, serve imediately.


How long can you store these?
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Re: Cold infused coffee crème brulee

Postby cegadede » Fri Jul 29, 2016 12:54 pm

ShaveHavenSA wrote:
cegadede wrote:(SPECIAL EQUIPMENT)

To make this recipe you'll need:
a thermometer
a scale
a blowtorch
a strainer
a pan with lid that can hold more than 1l of liquid
8 to 10 ramekins
a roasting pan that can fit all the ramekins

(INGREDIENTS)

For the creme brulee:

1l heavy cream (fresh, not canned)
170g sugar (crystal or refined)
a pinch of salt
250g coffee beans
156g egg yolks, strained

To finish:
enough sugar to cover each ramekin (about a tablespoon each)
3 coffe beans for each ramekin (just decorative)

(RECIPE)

1)mix the cream and the coffee beans in a pan, put the lid on and let it rest in the refrigerator for at least 12h (the cream and beans will form a solid block on the top of the bowl, break it well with a spoon).
2) preheat the oven at 180C
3) on the stove top, on low heat, heat up the cream until the cream releases the coffe beans completely. strain the beans;
4) add the salt, sugar and yolks to the pan and mix until all the sugar is dissolved in the cream;
5) keep stirring the cream until it reaches 55C, turn off the heat
6) put the ramekins in the roasting pan, fill each rameking leaving up to 1cm from the top. Fill the roasting pan with water until it is about the same height as the cream (in other words, create a water bath for the ramekins);
7) put the roasting tray in the oven for 30 minutes (until the cream is just set);
8) put the ramekins in the fridge for at least 2h. They can stay in the fridge for 3 or 4 days if you want.
9) when the time comes to serve it, sprinkle sugar on top of each ramekin and use a blowtorch to melt it and turn it into a golden crispy layer.
10) garnish each ramekin with some coffee beans, serve imediately.


How long can you store these?

3 or 4 days .

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Re: Cold infused coffee crème brulee

Postby deepsouth » Fri Jul 29, 2016 1:57 pm

I'm pretty sure those don't last a single day :-)
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Re: Cold infused coffee crème brulee

Postby cegadede » Fri Jul 29, 2016 8:12 pm

deepsouth wrote:I'm pretty sure those don't last a single day :-)

That's my experience as well!

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