Polly Markus' Coffee Crème Brûlée with Infiniment Espresso
Discover local tastemaker Polly Markus’ (@MissPollysKitchen) Coffee Crème Brûlée with Infiniment Double Espresso. The added coffee creates an indulgent dessert packed with flavour and depth, perfect to share with loved ones this Festive season.
Here is what you need
Let's make it!
-
Step
01
Preheat the oven to 150 fan bake.
-
Step
02
Place the cream and cinnamon into a saucepan. Simmer on a medium/low heat until almost boiling.
-
Step
03
- Extract 1x Vertuo Infiniment Double Espresso or 2x Original Infiniment Espresso and top up with 20ml hot water. Add this to the saucepan with the cream.
-
Step
04
Strain the cream mix through a sieve into a large mixing bowl.
-
Step
05
In a separate bowl, whisk the egg yolks and sugar, until pale and thick. Now add the cream mixture and stir well.
-
Step
06
Strain the mixture into 6 small overproof ramekins. Place the ramekins into a deep baking tray. Pour boiling water around the ramekins until the water is halfway up the ramekins.
-
Step
07
Bake for 45 minutes or until they're just set. They will wiggle slightly in the middle.
-
Step
08
Remove from the oven tray, cool, cover and refrigerate for 6 hours or ideally overnight.
-
Step
09
Just before serving - dust cups with 1 teaspoon of sugar, then using a blow torch, carefully heat the sugar until it starts to bubble and caramelise, changing to a light brown colour.
-
Step
10
Serve with a cup of Nespresso Infiniment Double Espresso or Infiniment Espresso as a flat white.
Recommended Nespresso coffees
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Polly Markus' Coffee Crème Brûlée with Infiniment Espresso
- Medium
Materials
- Whisk
- Measuring Spoons
- Culinary Blow Torch
Recommended Nespresso coffees
Ingredients
- Cream 400 ml
- Cinnamon 1 Teaspoon
- Egg Yolk 6 Unit
- Caster Sugar 60 g
- Caster Sugar 6 Teaspoon
Inspirations
Let's make it!
-
Step 01
Preheat the oven to 150 fan bake. -
Step 02
Place the cream and cinnamon into a saucepan. Simmer on a medium/low heat until almost boiling. -
Step 03
- Extract 1x Vertuo Infiniment Double Espresso or 2x Original Infiniment Espresso and top up with 20ml hot water. Add this to the saucepan with the cream.
-
Step 04
Strain the cream mix through a sieve into a large mixing bowl. -
Step 05
In a separate bowl, whisk the egg yolks and sugar, until pale and thick. Now add the cream mixture and stir well. -
Step 06
Strain the mixture into 6 small overproof ramekins. Place the ramekins into a deep baking tray. Pour boiling water around the ramekins until the water is halfway up the ramekins.
-
Step 07
Bake for 45 minutes or until they're just set. They will wiggle slightly in the middle. -
Step 08
Remove from the oven tray, cool, cover and refrigerate for 6 hours or ideally overnight. -
Step 09
Just before serving - dust cups with 1 teaspoon of sugar, then using a blow torch, carefully heat the sugar until it starts to bubble and caramelise, changing to a light brown colour.
-
Step 10
Serve with a cup of Nespresso Infiniment Double Espresso or Infiniment Espresso as a flat white.