GBBO June Recipe: Cappuccino Crème Brulées

Cappuccino crème brulées are the flavour of the month on my GBBO calendar. A creamy, coffee flavoured dessert with a crunchy topping.

Cappuccino crème brulées - GBBO calendar recipe

I’m starting to realise that these calendar recipes come with subtle tests. The vague instructions mean that sometimes a bit of research is needed. Having never made a crème brulée before, I wasn’t sure of any specific techniques and after a trial run trying to guess what was meant by ‘heating the creams until scalding hot’ and then looking at them and feeling I’d done something wrong along the way, I decided to turn to my trusted friend, Google. It turns out you shouldn’t bring the creams to the boil, you should use a low heat and wait to see steam rising. As you can imagine, my second attempt went far smoother, learning from the mistakes of batch one and taking in the advice from the web.

So here are my top 4 tips when making crème brulée:

  1. Don’t allow the creams to boil, heat on a low setting and wait to see steam rising
  2. Make sure you use good coffee granules, or at least the coffee you like
  3. After you strain the mixture into a jug, use a spoon to scoop out any froth that may have occurred during the whisking stage
  4. Keep a close eye on your crème brulées when under the grill – my grill can get quite hot so it took less than 2 minutes to melt the sugar top

Now I halved the recipe as I wasn’t confident that I knew 6 people to try this custard-esque dessert, I also didn’t have 6 small ramekins. Instead I used my mum’s heart ramekins and only made 2 portions – perfect for mum and dad with a little spoon taster for me of course.

Below is the recipe as stated on the calendar and if you do want to give this dessert a go, then I hope my tips above have been useful. Happy Baking!

Cappuccino Crème Brulées, GBBO Calendar June Recipe

Ingredients:

4 large egg yolks at room temperature

45g caster sugar

½ teaspoon of vanilla extract

300ml single cream

300ml double cream

2½ teaspoons of instant coffee granules

For the caramel topping:

100g caster sugar

How to…

Preheat the oven to 170°C and butter your ramekins

In a large mixing bowl, whisk together the egg yolks, sugar and vanilla essence until thoroughly combined

Pour both creams into a medium pan and heat until scalding hot

Remove the pan from the heat, add the coffee granules and stir until dissolved

Leave to cool for a couple of minutes, then pour the coffee cream slowly on to the egg yolk mixture, whisking constantly

Strain the custard mixture into a jug and then pour into the buttered ramekins, dividing equally

strain custard mixturedividing the mixtureIMG_2529IMG_2533

Set the ramekins in a roasting tin and pour hot water into the tin to come halfway up the side of the ramekins

pouring in boiling water

Bake in the oven for 25-30 minutes until the custards are just set

Remove the ramekins from the roasting tin and leave to cool. Once cold, cover the ramekins with clingfilm and chill overnight, or for up to 2 days

cooked crème brulées

To make the caramel topping, put the sugar in a stainless steel pan and add a little water to dampen

Set over a medium heat and stir gently until the sugar has completely melted

Turn up the heat to high and cook, without stirring, until the sugar syrup has turned to a pal straw-coloured caramel

Pour the caramel onto a lined baking sheet and leave until cold and hard

caramel

Break up the caramel into chunks, then blitz in a food processor to make a fine sandy sugar

sugary caramel toppingIMG_2601

Sprinkle the caramel sugar evenly over the chilled custards and then place them side by side on a grill pan or baking sheet

Heat the grill to its highest setting, slide the pan of ramekins under the grill as close to the heat as possible and grill for 4-5 minutes until the sugar has melted and turned to a rich caramel – be careful not to burn the sugar or leave the ramekins under the grill for too long as you risk reheating and overcooking the soft-set custard

Cool briefly until the caramel has set, then serve as soon as possible

Cappuccino crème bruléesIMG_2605IMG_2606

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