Description
The taste and aroma of coffee... there are Few people, whom he did not care. But if the taste of it add the caramel notes of brown sugar Mistral... And to prepare a delicious dessert of creme brulee... Its tenderness and amazing flavor will not leave you indifferent! This recipe I want to give her friend - a wonderful, attentive, responsive and very purposeful man, the light of the KIS-KISS!
Ingredients
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Cream
370 ml
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Brown sugar
0.66 cup
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Instant coffee
1 Tbsp
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Yolk egg
3 piece
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Vanilla sugar
Cooking
For dessert cooking we will prepare the sugar and the yolks of chicken eggs.
Beat the egg yolks with the sugar until fluffy mass and dissolving of the sugar grains. (I used small sugar Mistral)
Add in heavy cream, instant coffee and a sachet of vanilla sugar. I used whipping cream 33% fat - 250 ml and 120 ml of ultra pasteurized milk ( W,2 %.) That is, mixing, brought the fat content of cream is about 20 %. But I think that more heavy cream dessert will not spoil))) (Because the recipe is dedicated to my friend, and it's a little heart for you too, Shine!)))
Heat the cream on the stove until hot and dissolved coffee. A thin stream pour them into the yolk mass, without stopping whisking.
Poured into refractory moulds and put in a deep baking pan. Very carefully pour in a pan of hot water to the level of 2/3 of the molds. Put in a preheated 150 degrees oven for about an hour.
After an hour take out the molds from the oven. Let cool and put in refrigerator for 2-3 hours (or better overnight, like I did). Here is what it looked like creme brulee in the morning. The mass is compacted, and the top covered with "lace" from the bursting of air bubbles.
Sprinkle the top of the crème brûlée brown sugar, about a teaspoon for the mold. (I used Demerara sugar from the Mistral.) Put in the oven under the grill for 4-5 minutes to caramelize sugar.
(While the creme brulee has cooled ( at night), I made some caramello-candy hearts. Used them for decoration of dessert in a couple of minutes of being under the grill, added a heart in the mold.) As soon as I saw that the grains of brown sugar began to melt, take out the ramekins from the oven
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