Chicory Cream Brulee
New Orleans-style creme brulee infused with chicory coffee, finished with a crackling caramelized sugar crust and shortbread cookies.
Ingredients
- 1 tbsp butter
- 3 cup heavy cream
- 1 0.5 cup sugar
- 1 cup chicory coffee
- 8 egg yolks
- 1 cup raw sugar for caramelizing
- 20 small shortbread cookies
Instructions
- 1
Preheat the oven to 275 degrees F. Grease 10 (4-oz) ramekins with butter.
- 2
In a saucepan over medium heat, combine the cream, sugar and chicory coffee. Whisk until smooth and the sugar dissolves.
- 3
In a bowl, whisk the egg yolks until smooth. Temper the yolks into the hot cream mixture gradually, whisking constantly. Remove from heat and cool.
- 4
Ladle into the prepared ramekins. Place in a baking dish and fill with water halfway up the ramekins.
- 5
Bake on the bottom rack for 45 minutes to 1 hour until the center is just set. Remove from oven and water bath. Cool completely, then refrigerate until chilled.
- 6
Sprinkle raw sugar over the tops. Using a kitchen torch, caramelize the sugar until golden and crackling. Serve with shortbread cookies.