Crème brûlée, with its smooth, creamy custard base and satisfyingly brittle, caramelized sugar crust, is a classic dessert for a reason. But what if we could elevate it with a touch of rich, roasted flavor? Enter: Buff! This recipe combines the traditional crème brûlée technique with the bold notes of Buff Boy coffee for a truly unforgettable dessert experience.
This recipe is easy to follow, even for those who are new to making crème brûlée. It guides you through each step, highlighting key techniques to ensure a perfectly smooth and delicious result. A creative way to have some Buff Boy in your mouth.
Yields: 6 servings
Prep time: 20 minutes
Cook time: 45-50 minutes (plus chilling time)
Ingredients:
2 cups heavy cream
1/2 cup whole milk
1/2 cup sugar, plus extra for brûléeing
1 vanilla bean, split lengthwise and seeds scraped (or 1 teaspoon pure vanilla extract)
3 tablespoons finely ground Buff Boy Brewing Co. coffee beans (select a roast that complements the creamy custard – a medium to dark roast works well)
6 large egg yolks
Pinch of salt
Equipment:
6 ramekins (approximately 6-8 ounces each)
Large baking dish
Whisk
Fine-mesh sieve
Kitchen torch (or broiler)
Instructions:
1. Infuse the Cream with Coffee:
In a medium saucepan, combine the heavy cream, whole milk, sugar, vanilla bean (seeds and pod), ground Buff Boy coffee, and a pinch of salt.
Heat the mixture over medium heat, stirring occasionally, until it just comes to a simmer. Do not boil.
Remove from heat and let steep for 30 minutes to allow the coffee flavor to infuse the cream. This step is crucial for allowing the coffee flavor to fully integrate into the custard.
2. Prepare the Egg Yolks:
While the cream is steeping, whisk the egg yolks in a separate bowl until lightly beaten and slightly pale.
3. Temper the Egg Yolks:
After the cream has steeped for 30 minutes, remove the vanilla bean pod and strain the infused cream mixture through a fine-mesh sieve into a clean bowl. This will remove any coffee grounds and vanilla bean pieces for a smoother final product.
Slowly drizzle a small amount of the warm cream mixture into the egg yolks, whisking constantly to temper them. This prevents the eggs from scrambling when added to the hot cream.
Continue adding the cream mixture gradually, whisking continuously until the egg yolks are fully incorporated.
4. Bake the Crème Brûlée:
Preheat oven to 325°F (160°C).
Pour the crème brûlée mixture evenly into the ramekins.
Place the ramekins in the large baking dish.
Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This water bath (bain-marie) helps to ensure even cooking and prevents the custard from curdling.
Bake for 45-50 minutes, or until the custards are set around the edges but still slightly wobbly in the center. The internal temperature should reach around 170-175°F (77-79°C).
5. Chill and Prepare for Brûléeing:
Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling period is essential for the custard to set properly.
6. Brûlée the Tops:
Just before serving, sprinkle a thin, even layer of sugar over the top of each crème brûlée.
Using a kitchen torch, carefully caramelize the sugar, moving the flame evenly across the surface until it is golden brown and bubbly. Be careful not to burn the sugar.
If you don't have a kitchen torch, you can broil the crème brûlées on the top rack of your oven. Watch them closely to prevent burning.
7. Serve Immediately:
Let the caramelized sugar cool and harden for a minute or two before serving. The contrast between the warm, brittle sugar and the cool, creamy custard is a key part of the crème brûlée experience.
Tips and Variations:
Coffee Bean Selection: Experiment with different Buff Boy Brewing Co. roasts to find your favorite coffee flavor profile in the crème brûlée. A darker roast will offer a more intense coffee flavor.
Vanilla Extract: If you don't have a vanilla bean, use 1 teaspoon of pure vanilla extract instead. Add it to the cream mixture after it has been removed from the heat.
Flavor Enhancements: Consider adding a pinch of cinnamon, cardamom or nutmeg to the cream mixture for added warmth and depth of flavor.
Serving Suggestions: Serve the crème brûlée with fresh berries, chocolate shavings, or a dollop of whipped cream for an extra touch of elegance.