Gordon Ramsay's Espresso Coffee Creme Brulee

A community recipe by SamIAm

Not tested or verified by Nigella.com

Introduction

This is one of my regular dinner party puddings that is always well received. It is from Gordon Ramsay's award winning "Just deserts" book. This recipe serves 6.

Ingredients

Serves: 6

Metric Cups

For the Brulee

350 millilitres double cream
125 millilitres full fat milk
50 millilitres espresso coffee (double shot)
1 tablespoon tia maria (optional)
6 large egg yolks
75 grams caster sugar

For the to Serve

2 tablespoons demerara sugar (to caramalize)
chocolate coated coffee beans (optional)

For the Brulee

12 fluid ounces heavy cream
4 fluid ounces whole milk
2 fluid ounces espresso coffee (double shot)
1 tablespoon tia maria (optional)
6 large egg yolks
2⅔ ounces superfine sugar

For the to Serve

2 tablespoons turbinado sugar (to caramalize)
chocolate coated coffee beans (optional)

Method

Gordon Ramsay's Espresso Coffee Creme Brulee is a community recipe submitted by SamIAm and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat the oven to 140C, Gas 1. Lightly grease 6 ovenproof coffee cups and stand them on a baking tray.

Put the cream and milk in a heavy-based saucepan and heat slowly to scalding point, then stir in the espresso coffee and liqueur, if using.

Beat the egg yolks in a large heatproof bowl until pale and creamy. Pour the hot steaming coffee cream on to the egg yolks, a third at a time, whisking well. Then whisk in the caster sugar. Strain this liquid through the fine-mesh sieve into a jug.

Pour the mixture into the coffee cups, dividing it equally. Bake for about 45 minutes until custards are very lightly set on top. To test, tilt one of the cups slightly: the custard should come away from the side of the cup and the centre should still be slightly wobbly. Remove from the oven and allow to cool; the mixture will thicken on cooling. Chill until required.

When ready to serve, sprinkle a teaspoon of demerara sugar evenly over the surface of each custard and caramelise with a blow-torch. Serve as soon as possible, with a few chocolate coffee beans if you like.

Preheat the oven to 140C, Gas 1. Lightly grease 6 ovenproof coffee cups and stand them on a baking tray.

Put the cream and milk in a heavy-based saucepan and heat slowly to scalding point, then stir in the espresso coffee and liqueur, if using.

Beat the egg yolks in a large heatproof bowl until pale and creamy. Pour the hot steaming coffee cream on to the egg yolks, a third at a time, whisking well. Then whisk in the superfine sugar. Strain this liquid through the fine-mesh sieve into a jug.

When ready to serve, sprinkle a teaspoon of turbinado sugar evenly over the surface of each custard and caramelise with a blow-torch. Serve as soon as possible, with a few chocolate coffee beans if you like.

Additional Information

The picture shown with this recipe is one of a plexi glass tea cup and saucer. I have those and use them for a small number of friends coming for dinner (this recipe yields 6 cups worth). When I have a buffet style of invitation I use espresso cups which also look nice and this recipe makes around 12 espresso cup's worth.