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Organic Coffee Crème brûlée

Organic Coffee Crème brûlée

Organic Coffee Crème brûlée

Recipe by: Claire Winstanley

Serves: 6     
Preparation time:  15min + (2-3hrs chilling time)
Cooking time: 30min

500ml cream
2 teaspoons freeze dried organic instant coffee + extra for dusting
6 Free range egg yolks
½ cup organic unrefined brown sugar
castor sugar for dusting

Preheat the oven to 150’c. Place 6 ramekins in a roasting tray. Place the cream in a small saucepan over a low heat and heat until warmed through but not boiling. Remove from the heat and add the coffee stirring until dissolved.

Mix the yolks and sugar together until combined and then slowly pour over the hot cream a little at a time to ensure the eggs don’t curdle.

Pour the mixture into the ramekins and fill the roasting tray with hot water until half way up the ramekin. Place in the oven and bake until the custard is set. Roughly 30 minutes, depending on the size of the ramekin. When you shake the ramekin it should be firm but jiggle slightly. Remove from the oven and chill completely for 2-3hrs.

While the crème brûlée chills, crush the coffee and castor sugar in a pestle and mortar to make a finer texture and combine.
To serve the crème brûlée dust with the sugar mixture and torch until it is caramelized and hard.

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