Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Butter

  2. 3 cups 711ml Heavy cream

  3. 1 1/2 cups 297g / 10oz Sugar

  4. 1 cup 237ml Chicory coffee

  5. 8 Egg yolks

  6. 1 cup 198g / 7oz Raw sugar

  7. 20 cups 4740ml Shortbread cookies (small)

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 275 degrees. Grease 10 (4-ounce) ramekins.

  2. In a saucepan, over medium heat, combine the cream, sugar and coffee. Whisk until smooth. In a small mixing bowl, whisk the eggs until smooth. Temper the egg yolks into the hot cream mixture. Remove from the heat and cool.

  3. Ladle into the individual ramekins. Place the ramekins in a baking dish. Fill the dish with water coming up half of the ramekin. Place in the oven, on the bottom rack and cook until the center is set, about 45 minutes to 1 hour. Remove from the oven and water. Cool completely. Refrigerate until chilled.

  4. Sprinkle the sugar over the top, shaking off the excess. Using a hand-blow torch, caramelized the sugar on top. Serve the cream brulee with shortbread cookies.

  5. This recipe yields 10 servings.


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