Kahlua is Mexican coffee-flavoured liqueur. I try to mix it on my own rather than buying one bottle. It turns out good though alcohol-free.
Kahlua creme brulee
(serves 6)
2 cups heavy cream - it can be substituted with double cream
1/3 cup white sugar
6 egg yolks
1 tsp vanilla extract
3 tbs kahlua - I mix it on my own; coffee + hot cocoa + warm water
6 tsp superfine sugar - a.k.a caster sugar
Method
- Preheat oven to 150C. Place 6 ramekins on a dish towel set in a roasting pan at least 3" deep (the towel keeps them from moving around).
- Stir together cream and sugar in a saucepan over medium heat and cook until very hot, stirring until sugar dissolves.
- In another bowl, whisk together egg yolks, vanilla and kahlua until combined. While still whisking, slowly add 1/3 of the cream mixture 2 tbs at a time (slowly so you temper the eggs). Once you incorporated 1/3 of the cream, you can stir in the remaining hot cream without it curdling.
- Pour custard through a sieve and pour evenly into the ramekins. Then fill the roasting pan with boiling hot water to come halfway up the sides of the ramekins.
- Bake in a preheated oven until set 35 - 45 minutes (I use 40 minutes). Custard should be set around edges but slightly jiggly like Jello in the centre.
- Allow custards to cool on a wire rack to room temperature, about an hour, before covering and refrigerating until cold, another 4 hours.
- When they are ready to be served, unwrap custards and sprinkle 1 tsp caster sugar on each to coat top. Melt sugar either using a hand torch or directly under a broiler until sugar has melted. The cold custard underneath will harden the sugar into a crispy crust.
