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Cafe Brulee Cups

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Submitted by: wallflowerstudio

 

The perfect comfort food--a blend of creme brulee and creamy bread pudding.
 

Ingredients

  • 2 cups heavy whipping cream plus 3/4 cup for topping
  • 2/3 cup very strong chicory blend brewed coffee, or regular coffee
  • 2 large fresh whole eggs, organic cage free if available
  • 5 large fresh egg yolks, organic cage free if available
  • 1/2 cup plus 2 tablespoons granulated sugar
  • 3 tablespoons French vanilla style sweetened instant coffee powder
  • 3 cups day old beignets or plain (lightly glazed) yeast donuts, torn into bite sized pieces
  • Hot water as needed
  • 2 tablespoons powdered sugar plus 1/4 cup for topping
  • 1 teaspoon vanilla extract
  • 1/4 cup shaved semi-sweet chocolate curls
  • 4-5 fresh mint sprigs for garnish

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Method

Preheat oven to 300 degrees. Place 2 cups cream and brewed chicory coffee into a 4 quart saucepan and heat just to boiling. Meanwhile, in a large bowl whisk together eggs, yolks and sugar until well combined. Whisk 3/4 cup hot cafe au lait cream into egg mixture. Whisk in remaining hot cream. Place 3 tablespoons instant coffee powder on a paper plate and roll beignet or donut pieces to coat. Divide beignet pieces between four French coffee bowls or five 8 oz ramekins. Pour equal amounts of warm custard over top and let sit 5 minutes, pressing down on donuts occasionally. Sprinkle any remaining coffee powder over tops. Place bowls in a large roasting pan and place on middle rack of preheated oven. Pour hot water around cups about halfway up sides. Bake 1 hour or until tops are toasty and when center is pressed, no liquid custard appears. Cool 30 minutes in the water. Sift tops with 2 tablespoons powdered sugar. While custards cool, place 3/4 cup cream into a chilled mixing bowl fitted with whisk attachment. Whip on high speed until cream begins to thicken, add 1/4 cup powdered sugar and vanilla. Whip until soft peaks hold. Serve dollops over warm brulee garnished with chocolate curls and mint leaves.

 

Notes:

 

Number of Servings: 4-5

 

Submitted by: wallflowerstudio ()

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